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. Plus who doesn’t love using a recipe from the lovely Ina Garten, Barefoot Contessa.
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!
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.
Serve hot with maple syrup, raspberry preserves, and sprinkled powdered sugar on top.
Challah French Toast
The most delicious fluffy french toast that uses challah bread!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 6
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
Instructions
- 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!
I love French Toast! In fact, its not just for breakfast – I made it for dinner the other night. This looks interested though, never have tried challah – that will be for next time 🙂
Made this this morning, it was perfect. Adding the oil was a great tip!
Elita,
I’m so happy you loved it… it’s so delicious and easy to make… take care sweetie! 🙂
Tasha
Benjamin,
Please let me know how you like it… I bet you’ll love it like I do… 🙂
Tasha
If you need challah bread for this recipe, you can get it at challahnmore.com
Thank you
Personally, my dad has taught me how to make challah bread french toast (he’s Jewish) and it’s amazing. The recipe has been “passed down” and finally I have it! This is almost the EXACT same recipe, which I find weird yet cool. Thanks and GOODBYE!
[…] 5. Challah French Toast […]
I made this for dinner last night and my family loved it.
Best French toast