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Leftover challah bread makes the most delicious Challah French Toast. Serve it with plenty of butter and maple syrup or a pile of whipped cream and fresh berries. You can’t go wrong with this delicious breakfast treat.
Meggan’s notes
Many classic diner restaurants make French toast with nothing but some beaten eggs. Who knew! The breakfast rush waits for no one, and there’s no time to get fancy.
As a classically-trained chef, though, I prefer my French toast with a little more oomph by way of milk, but beyond that, eggs and a splash vanilla round out the recipe. You don’t need flour, sugar, or any other fillers to make epic French toast.
I put this recipe to work with Challah bread to see what would happen, and I couldn’t be happier with the results. Challah is thick and dense, perfect for soaking up all that batter and frying golden brown. I butter the skillet for extra flavor.
Top it off with a pat of butter and pure maple syrup, or try whipped cream and fresh berries or even candied pecans.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Challah: You can make Challah yourself or use store-bought. Or, substitute Texas toast or any other thick-sliced bread.
Step-by-step instructions
- Preheat a large skillet or griddle over medium heat to about 350 degrees. Melt butter and swirl to coat the surface. In a large bowl, whisk together eggs, milk, and vanilla. Working with one slice at a time, dredge the bread in the batter mixture.
- Tap gently on the side of the bowl to remove excess, then lay on the preheated skillet. Add more slices in a single layer without touching until the skillet is full. Cook without moving until browned on one side, about 2 minutes. Flip carefully and continue cooking on the second side until browned, about 2 minutes longer.
- Repeat with all remaining bread slices, adding more butter as needed between batches. Serve warm with butter and maple syrup or fresh fruit and whipped cream.
Recipe tips and variations
- Yield: This recipe makes about 8 thick slices of Challah French toast.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- French Toast: This simple recipe is ready in minutes, fast enough for breakfast before school, but tasty enough for lazy weekends.
- Croissant French toast: If you have leftover croissants instead of Challah, you can turn those into French toast, too.
- Cornflake French toast: Cornflake French Toast allows you to enjoy two breakfast menu favorites, cereal and French toast, in one easy, family-friendly breakfast recipe.
- French toast sticks: Like a mash-up of a cinnamon-sugar donut and French toast, these French Toast Sticks are one of my best family breakfast recipe ideas.
- Baked French toast: This custardy make-ahead Baked French Toast recipe only gets better as it chills overnight. Come morning, add a cinnamon streusel topping, bake, and pile with fresh berries for a delicious breakfast for six!
- More toppings: Try whipped cream and fresh berries, orange marmalade, strawberry jam, or sweetened condensed milk on your French toast.
Frequently Asked Questions
It’s really important that the fat you’re frying in (oil, butter, whatever it is) be HOT when you add your French toast. If it’s not hot, it will simply soak into the bread and lead to a soggy experience. When it’s HOT, it will fry the bread instead of soaking it in.
If you can slice it, you can make it into French toast! Texas toast, sourdough, croissants, and more are all delicious when coated with an egg mixture and fried.
Top your French toast with butter and maple syrup, whipped cream and fresh fruit, jam, honey, marmalade, mascarpone, candied nuts, or fresh zest. I also love powdered sugar and a squeeze of fresh lime juice.
At its very basic, French toast needs only to be made with egg. Scramble some raw eggs in a bowl, dip your bread, and fry it. That qualifies as French toast. Many recipes include other ingredients in the batter such as milk or cream and spices or flavors such as cinnamon, nutmeg, salt, and vanilla. But truly, you need only an egg.
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Challah French Toast
Ingredients
- butter for the skillet and for serving
- 4 eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 8 slices Challah bread cut about 1 inch thick
- Maple syrup for serving
Instructions
- Preheat a large skillet or griddle over medium heat to about 350 degrees. Melt butter and swirl to coat the surface. In a large bowl, whisk together eggs, milk, and vanilla.
- Working with one slice at a time, dredge the bread in the batter mixture. Tap gently on the side of the bowl to remove excess, then lay on the preheated skillet. Add more slices in a single layer without touching until the skillet is full.
- Cook without moving until browned on one side, about 2 minutes. Flip carefully and continue cooking on the second side until browned, about 2 minutes longer.
- Repeat with all remaining bread slices, adding more butter as needed between batches. Serve warm with butter and maple syrup or fresh fruit and whipped cream.
Notes
- Challah: You can make Challah yourself or use store-bought. Or, substitute Texas toast or any other thick-sliced bread.
- Yield: This recipe makes about 8 thick slices of Challah French toast.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So good! Thank you!!