- 6 eggs
- 1 cup milk can substitute non-dairy milk to make this recipe pareve
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 10 slices challah
Slice 8-10 slices of challah into ½ inch thick slices.
Add 6 eggs, milk, cinnamon, and salt to a 9x13 baking pan.
Whisk lightly until combined.
Soak the challah slices in the batter for 2-3 minutes per side.
Cook the challah slices in pan on medium/low heat for 2-3 minutes on each side.
Tips and Suggestions
- Add 1 teaspoon of vanilla extract or bourbon (or both) to the batter before mixing.
- Leave your challah slices out the night before so that the bread dries out. Yes, technically you will be making it "stale" but it is in a controlled way. The reason you may want to do this is that the drier the bread, the more batter it will soak up. Think of the difference between a wet sponge and a dry sponge.
- Top with blueberries, strawberries, or bananas.
- Make Challah French Toast into a dessert by adding berries, vanilla ice cream, and chocolate syrup.
- Have this recipe in mind and make extra challahs for Shabbat or Rosh Hashanah.
- For those leaving a cooking flame on over Yom Tov, this makes a perfect breakfast or brunch treat.
Calories: 513kcal | Carbohydrates: 67g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 769mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 5mg