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Challah French Toast

This decadent challah bread French toast is flavored with a rich, vanilla-scented custard. Once you've had Challah French Toast you'll never want it any other way!

Ingredients:

  • 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)

  • 1 ½ cups whole milk, heavy cream, or a combination of the two

  • 6 large eggs

  • 2 tablespoons maple syrup, plus more for serving

  • 1 TBSP Plus One Vanilla Extract

  • 1/4 teaspoon salt

  • 2 to 3 tablespoons unsalted butter

Instructions:

  1. Arrange a rack in the middle of the oven and heat to 300°F.

  2. Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.

  3. Place 1 1/2 cups milk or cream, 6 large eggs, 2 tablespoons maple syrup, 1 tablespoon Plus One Vanilla Extract,  and 1/4 teaspoon salt in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.

  4. Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.

  5. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm drizzled with maple syrup.

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Credit: Allee Mackey Photography
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