Recipe: Challah French Toast

Photo credit: Anthony Beal

These are great topped with warm maple syrup, or whipped cream, though I’ve been told they’re sweet enough to enjoy just as they are.  Always moist and filling, they’ll be a welcome sight on your breakfast table.  Pair them with home fries, your favorite breakfast meat, fresh fruit, etc. and prepare to spend that next couple of hours after eating with a full and happy stomach.
What You’ll Need:

  • 2 tbsp unsalted butter
  • 1 loaf challah bread
  • 6 large eggs
  • 4 oz. heavy whipping cream
  • 1 tbsp light brown sugar
  • 1 tbsp granulated white sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch salt

What To Do:

  1. In large mixing bowl, combine eggs, whipping cream, sugar, brown sugar, salt, nutmeg, vanilla extract, and cinnamon.
  2. Cut bread loaf into 1 ½ – to 2-inch slices. One loaf generally yields six to eight slices.
  3. Melt 2 tbsp butter in skillet over medium heat.
  4. Immerse both sides of each bread slice in beaten egg mixture until saturated.
  5. Place egg-soaked bread slices in skillet over medium heat and cook until bottom side of bread golden brown. Turn slices over and cook opposite side until golden brown.

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5 thoughts on “Recipe: Challah French Toast

  • December 18, 2014 at 5:16 PM

    A great recipe, especially because it can be made vegan with just substituting the eggs. Fantastic! #ibabloggers

  • January 21, 2013 at 9:20 PM

    I have to tell you, my entire family LOVED this! Even my picky 17 year old daughter raved about it, and finished every bite! Thanks!

    • January 23, 2013 at 1:05 AM

      Hello Kelly! Thanks so much for visiting Flavorful World and for taking the time to write! It’s always encouraging to hear from someone who has enjoyed one of my recipes, and I’m so happy to hear that your entire family loved it 🙂


  • January 11, 2013 at 7:30 PM

    I love using challah for french toast. It makes it extra special! Yum. 🙂

    • January 15, 2013 at 7:49 PM

      I agree! There’s just something about that texture…it’s practically all that I use anymore 🙂

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