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This French toast with challah bread is soft and custardy on the inside, golden and lightly crisp on the outside, and rich without feeling heavy or greasy. Each bite has that bakery-style texture that feels indulgent, but it’s made with simple ingredients you probably already have in the kitchen. Whether you’re cooking for a slow weekend breakfast or want something special that doesn’t take all morning, this is the kind of recipe that delivers comfort and flavor without overcomplicating things.
What really sets this French toast apart is the challah bread. Its tight crumb and slight sweetness let it soak up the egg mixture deeply without turning soggy or falling apart. That means you get a creamy center that’s fully set, not eggy, with edges that brown beautifully in the pan. The key is cooking it low and steady, giving the custard time to cook through while the natural sugars in the bread caramelize.
If you’re looking to build a complete breakfast or brunch spread, you’ll love these other hearty morning recipes from Smokin and Grillin with AB. Try a savory Rise and Shine Breakfast Casserole that layers sausage, tater tots, and cheese for a crowd, or dig into a classic Hashbrown Breakfast Casserole with Sausage, Peppers & Onions. For something rich and comforting, the Biscuit, Sausage, and Gravy Breakfast Casserole hits all the right notes, while the One-Pan Breakfast Skillet delivers crispy bacon, potatoes, and eggs with minimal cleanup. If you want something fun and filling, the Tater Tot Breakfast Casserole and Ultimate Breakfast Sandwich are great choices to round out any morning meal.
A Quick Look at the Recipe
Recipe Name: French Toast with Challah Bread
⏱️ Ready In: 20 minutes
👨👩👧👦 Serves: 4
🥣 Key Ingredients: Challah bread, eggs, milk, cinnamon, butter
📖 Dietary Info: Not Gluten-Free • Contains Dairy
🔥 Why You’ll Love It: Rich, custardy French toast with crisp edges and bakery-style flavor.
Key Ingredients
Challah Bread
Soft, slightly sweet, and sturdy—perfect for soaking up custard without getting soggy.
Eggs
They create the custardy base that gives French toast its signature texture.
Milk (or Cream)
Adds richness and helps balance the eggs for a smooth soak.
Cinnamon
Brings warmth and classic French toast flavor without overpowering the bread.
Butter
Essential for golden-brown edges and real flavor in the pan.
Instructions
Step 1: Make the Custard
Whisk eggs, milk, cinnamon, and a pinch of salt in a shallow bowl until fully combined.
Step 2: Soak the Bread
Dip challah slices into the custard, letting each side soak for about 15–20 seconds. Don’t oversoak.
Step 3: Cook Low and Steady
Melt butter in a skillet over medium-low heat. Cook bread 2–3 minutes per side until golden and set through the center.
Step 4: Finish and Serve
Serve hot with butter, syrup, or toppings of choice.
Variations
Vanilla French Toast: Add vanilla extract to the custard.
Stuffed French Toast: Sandwich cream cheese and berries between slices before soaking.
Cinnamon Sugar Crust: Sprinkle sugar in the pan before flipping for caramelized edges.
Serving Suggestions
- Crispy bacon or sausage
- Fresh berries or sliced bananas
- Powdered sugar and warm maple syrup
Notes
- Use slightly day-old challah for best texture.
- Cook on medium-low to avoid burning before the center sets.
- Reheat leftovers in a skillet to restore crispness.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook fully, cool, and refrigerate up to 2 days. Reheat in a skillet or oven.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I substitute milk?
Yes. Half-and-half or non-dairy milk both work well.
What’s the best way to reheat this?
Reheat in a skillet or oven for crisp edges. Microwave works but softens the toast.
Can I make this in the air fryer?
Yes. Air fry at 350°F for 3–4 minutes per side until heated through.
Summarize and Save
French Toast with Challah Bread
Ingredients
- 6 –8 slices challah bread
- 3 large eggs
- ¾ cup milk or half-and-half
- 1 teaspoon cinnamon
- 1 tablespoon sugar optional, for extra browning
- Pinch of salt
- Butter for cooking
Instructions
- In a shallow bowl, whisk together the eggs, milk, cinnamon, sugar, and salt until smooth and fully combined. Make sure the eggs are completely broken up so the custard cooks evenly.
- Dip each slice of challah into the custard, letting it soak for about 15–20 seconds per side. The bread should absorb the mixture but still hold its shape—don’t let it get soggy.
- Heat a skillet or griddle over medium-low heat and melt a small amount of butter. Add the soaked bread and cook for 2–3 minutes per side until golden brown and set through the center.
- Remove from the pan and serve immediately with butter, syrup, or your favorite toppings while hot.
Notes
- Slightly day-old challah works best and absorbs the custard more evenly.
- Keep the heat at medium-low so the inside cooks without burning the outside.
- For extra crisp edges, add a small pat of butter before flipping each slice.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or oven for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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