There’s a different kind of magic to Challah French Toast. It’s the Sunday morning ritual. The one I make when the house is full of overnight guests, when the coffee pot is on its second round, and when the newspaper is spread across the table. Brioche is ethereal and rich, but challah? Challah is hearty, eggy, and substantial. It has a beautiful, pull-apart texture that soaks up custard like a dream and gives you a satisfying chew. This is the French toast of long, lazy conversations.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4-5 | Easy |
Why You’ll Love This Recipe
- The texture is unbeatable—custardy yet sturdy, with those lovely nooks and crannies.
- It’s naturally a bit less sweet than brioche French toast, making it a perfect canvas for both sweet and savory toppings.
- It’s practically designed for feeding a crowd.
- Holds up beautifully to a brief bake in the oven, which is my secret for no-fuss brunches.
Grab These
- 1 (1-pound) loaf of challah, preferably day-old, cut into 1-inch thick slices (The braided slices are just so pretty!)
- 5 large eggs
- 1 ¼ cups whole milk
- ⅓ cup light brown sugar, packed
- 1 tablespoon real vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg (It makes a difference, I promise.)
- ½ teaspoon salt
- 3 tablespoons unsalted butter, for cooking
Let’s Make It
Challah is a thirsty bread, so we need a slightly sturdier custard to match. In your same trusty shallow dish, whisk together the eggs, milk, brown sugar (see how those little molasses notes are already making it better?), vanilla, cinnamon, nutmeg, and salt. Whisk it until the brown sugar is completely dissolved. No one wants a gritty surprise.
Now, for the soak. Because challah is more robust, I give it a solid 30-45 seconds per side. You want to see the bread visibly darken and plump up with the custard. It should feel heavy and saturated but still hold its shape. If a piece starts to look like it might give up, fish it out immediately.
Melt a tablespoon of butter in your skillet over medium heat. Again, we’re going for a golden-brown sear, not a burn. Cook for about 3-4 minutes per side. Don’t rush it! Let that custard set and form a beautiful crust. You’ll probably need to do two batches. Add more butter as needed between batches.
Here’s my crowd-feeding trick: as the slices finish, place them on a wire rack set inside a rimmed baking sheet. Once they’re all cooked, you can pop the entire sheet into a 375°F (190°C) oven for 5-7 minutes. This ensures every piece is piping hot and the interior is fully cooked through, without any sogginess.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 420 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 22g |
| Note: Values are estimates |
Variations & Add-Ins
- Apple Cider Glaze: Reduce 1 cup of apple cider by half, let it cool, and whisk it with 1 cup of powdered sugar. Drizzle over the top. Fall on a plate.
- Cinnamon Sugar Crust: Before cooking, press each soaked slice into a plate of cinnamon sugar. Cook as directed for an extra-crispy, caramelized edge.
- Baked Challah French Toast: Arrange the soaked slices in a single layer on a buttered baking sheet. Bake at 375°F for 20-25 minutes, flipping halfway. Hands-off and perfect for a crowd.
Serving Ideas
- A generous scoop of warm, spiced apple compote is my go-to.
- A drizzle of tahini and a sprinkle of sea salt alongside the maple syrup is a game-changer.
- Serve with a side of chicken-apple sausages for the perfect sweet-savory balance.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or a 350°F oven for 10 minutes to restore the crisp exterior.
My Two Cents
Using day-old challah is not just a suggestion; it’s the law. Fresh challah is too soft and will disintegrate. If you only have fresh, you can lightly toast the slices in the oven first to dry them out.
You Asked, I’m Answering
- What’s the real difference between this and your brioche version? Brioche is made with a lot of butter, resulting in a more cake-like, decadent bite. Challah is an egg-enriched bread, giving it a richer flavor and a chewier, airier texture. Both are glorious, just different.
- Can I prep this the night before? You absolutely can! Arrange the slices in a baking dish, pour the custard over them, cover, and refrigerate overnight. In the morning, just cook as directed.