Challah French Toast


Do you know how simple it is to make french toast?  It’s one of the most basic recipes you can have and make any time of the morning.  The best thing about making french toast is that we all typically have all of these ingredients; eggs, bread, and milk,  just lying around our house so its a great way to use up day old bread of any kind.

I happen to love making french toast with Challah bread and especially when you add different add ins like cinnamon and vanilla. I love thick slices of challah bread that is soaked in a egg/milk mixture with cinnamon, vanilla and sugar.  Frying the french toast with equal amount of butter and oil allow the challah french toast to have a crunchy exterior but a soft and fluffy interior.

The perfect breakfast recipe for any day of the week!


Challah French Toast




In a large shallow dish mix eggs….


add milk…


then add cinnamon, vanilla, and sugar….



Slice the challah in 3/4-inch thick slices.


Soak all of the challah slices in the egg mixture for 5 minutes…


turning once and soak the other side…


Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat


Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.



Turn over and cook the other side.

Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.


Challah French Toast

Serve hot with maple syrup, raspberry preserves, and sprinkled powdered sugar on top.


Challah French Toast

Ingredients

6 extra-large eggs

1 1/2 cups half-and-half or milk

1 teaspoon cinnamon

1/2 teaspoon pure vanilla extract

1 tablespoon granulated sugar

1 large loaf challah or brioche bread

Unsalted butter

Vegetable oil


Directions

Preheat the oven to 250 degrees F.

In a large shallow dish, whisk together the eggs, milk, cinnamon, vanilla, and sugar.  Slice the challah in 3/4-inch thick slices. Soak all of the challah slices in the egg mixture for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.

Serve hot with maple syrup, raspberry preserves, and sprinkled powdered sugar on top.

Enjoy!



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