French Toast with Challah Bread

5 from 1 vote

This French toast with challah bread is rich, soft, and custardy in the center with perfectly golden edges. Challah’s slightly sweet, sturdy crumb soaks up the egg mixture without falling apart, making this an easy but elevated breakfast that works just as well for weekends as it does for feeding a crowd.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: american food, american recipe, french toast with challah bread

Servings:

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