Challah Bread French Toast

5 from 5 votes

Challah Bread French Toast

Challah Bread French Toast is made with thick slices of Challah Bread soaked in milk, honey, and eggs, and pan-fried until golden. They are golden on the outside and soft and decadent on the inside. Serve with maple syrup and berries for a beautiful weekend breakfast.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings:

Calories: 561kcal

Author: Lauren Skardal

Ingredients

1 loaf challah bread, about 6 slices
6 large eggs
1½ cups whole milk
½ tsp vanilla extract
1½ tablespoon honey
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter, plus more for serving
maple syrup, powdered sugar, berries optional for serving

Instructions

Slice the challah bread into pieces about ¾-1 inch thick.
Combine the eggs, milk, vanilla, honey, and salt in a large shallow rectangle baking dish.
Bring a large sauté pan or griddle to medium heat. Add about a tablespoon of butter and a tablespoon of olive oil to the pan.
Meanwhile, place two slices of bread in the baking dish so that the slices soak up the egg mixture. Flip over after 1 minute. Let the second side sit in the mixture for 1 more minute and remove. Work in batches as necessary.
Place the slices of bread on the pan and flip once so that each side is golden brown, about 3 minutes per side. Repeat as needed for all slices of bread.
When working in batches, do not start soaking the bread for the second batch until the bread from the first batch has been cooked and removed from the pan, otherwise, it will get soggy.
Serve warm with butter, maple syrup, powdered sugar, and berries.

Notes

Where to Buy Challah Bread: Challah bread can be expensive, so when you're out shopping keep an eye out for which grocery store has a less expensive option. I've seen Challah bread at Whole Foods, Trader Joe's, Stew Leonards (a New England grocery store), and at local bakeries (sometimes upon request). At Stew Leonard's I can buy a loaf of Challah bread that is 2x as big as Whole Foods and half the price.

Loaf Size: The amount of bread that you’ll use will really just depend on the size of the loaf. Some loaves are longer or wider than others. I usually end up with six larger slices about ¾-1 inch thick which is about ⅔ of one loaf, but if you have a narrower loaf you’ll end up with more slices that are smaller.

Soaking Time: Don’t oversoak the bread. If you do, the bread will be difficult to cook through and it will end up soggy. I find that soaking for 1 minute on each side works best.

Nutrition