My Father's Challah Bread French Toast Recipe
Rich, custard-soaked challah transforms into golden, crispy French toast with warm cinnamon and vanilla notes. The thick-cut challah absorbs the egg mixture beautifully, creating a creamy interior with a perfectly caramelized exterior. This family recipe uses a 20-minute soaking technique to ensure every slice is thoroughly saturated. The combination of canola oil and butter prevents burning while achieving optimal browning. Perfect for weekend brunches or special occasions when you want to your breakfast game.
Ingredients
- 8 eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 3 tablespoons brown sugar
- 8 slices challah bread, cut approximately 3/4-inch thickbrioche1:1vegetarian
similar richness
- maple syrup
- 1 tablespoon canola oil
- 2 tablespoons butter
Instructions
- 1
Crack eggs into large mixing bowl and whisk thoroughly with milk
- 2
Add vanilla, cinnamon, and brown sugar, whisking to eliminate any lumps
- 3
Transfer egg mixture to large casserole or baking dish for efficient soaking
- 4
Soak challah slices in egg mixture, stacking if necessary, for 20 minutes
- 5
Rotate bread from bottom to top of stack at least twice during soaking
- 6
Heat maple syrup in small pot over low heat
- 7
Heat large skillet over medium heat and add canola oil
- 8
Add butter to hot oil and let bubble
- 9
Cook soaked bread slices in single layer until nicely browned on first side
- 10
Flip and cook until nicely browned on second side
- 11
Cook in batches as necessary, adding extra butter if skillet looks dry
- 12
Serve with warm maple syrup
Tips
Stack soaked bread slices if they don't all fit in the dish at once, rotating regularly for even absorption.
Use canola oil with butter to prevent burning while achieving perfect golden browning.
Warm the maple syrup in a small pot for an elevated serving experience.
Good to Know
Best served immediately. Leftover cooked French toast can be refrigerated for 2 days.
Egg mixture can be prepared night before. Bread soaking should be done just before cooking.
Serve immediately while hot with warm maple syrup.
Common Mistakes
Use medium heat to avoid burning the butter and ensure even cooking.
Don't skip the soaking time or bread won't absorb enough custard.
Rotate stacked bread slices regularly to ensure even soaking.
Substitutions
FAQ
Can I make this with regular sandwich bread?
Yes, but use thick-cut bread and reduce soaking time to 10 minutes as regular bread absorbs liquid faster than challah.
How long will leftover French toast keep?
Cooked French toast keeps in the refrigerator for up to 2 days. Reheat in toaster or warm oven before serving.
Can I freeze the soaked bread before cooking?
Yes, freeze soaked slices on a baking sheet, then transfer to bags. Cook directly from frozen, adding 2-3 minutes to cooking time.