Challah French Toast

A decadent twist on a breakfast classic! Thick slices of rich challah bread meet a sweet and creamy egg mixture, then get a golden brown makeover in a skillet. The result is a French toast that’s both velvety and crisped, perfect for a special occasion or a cozy morning in.

Ingredients

• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 6 slices challah bread, cut into 1 1/2-inch thick slices
• Pinch of salt
• Cinnamon or nutmeg for sprinkling (optional)
• Maple syrup or fresh fruit for serving (optional)

Instructions

In a shallow dish, whisk together the eggs, heavy cream, sugar, and vanilla extract until well combined. Add a pinch of salt and whisk again.

Dip each slice of challah bread into the egg mixture, coating both sides evenly.

Place the coated bread slices on a plate or tray. Heat a large non-stick skillet or griddle over medium heat.

Add the softened butter and let it melt.

Once melted, add 2-3 slices of the coated bread and cook for 3-4 minutes on each side, or until golden brown. Repeat with the remaining bread slices.

While cooking, sprinkle a pinch of cinnamon or nutmeg on top of the French toast for extra flavor and visual appeal.

Once cooked, place the French toast on a serving platter or individual plates. Serve warm with a drizzle of maple syrup or fresh fruit, if desired.

Notes

Use day-old challah bread for the best results, as it will soak up the egg mixture better and yield a crispy exterior with a fluffy interior.

Make sure to let the bread slices sit for a minute or two after you coat them with the egg mixture to allow the bread to absorb the liquid.

Don’t overcrowd the skillet or griddle, cook the French toast in batches if necessary, to ensure they cook evenly and don’t steam instead of brown.

Keep the cooked French toast warm in a low-temperature oven (around 200°F) while cooking the remaining slices.

You can prepare the egg mixture and slice the bread the night before to make the recipe more manageable in the morning.

For an added crunch, sprinkle some chopped nuts or shredded coconut on top of the French toast before serving.

You can also make this recipe in a 9×13-inch baking dish, baking at 350°F for 25-30 minutes, or until golden brown, for a casserole-style French toast.

Nutrional Value

• Calories: 343
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 10g