Challah French Toast Recipe

Prepare bread

Slice the day-old challah into 1 1/2-inch thick slices. If loaf is very soft, place slices on a baking sheet and dry in a 275°F (135°C) oven for 8–10 minutes until slightly firm but not browned. Allow to cool slightly.

Make custard

In a large bowl, whisk together the 6 large eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1 teaspoon kosher salt until homogenized and slightly frothy. Strain the custard through a fine sieve into a shallow dish (9x13 or rimmed baking sheet) to remove chalaza and ensure a smooth custard.

Soak challah

Arrange challah slices in a single layer in the shallow dish. Let slices soak 45–60 seconds per side, pressing gently so center soaks through but bread does not collapse. For very thick or slightly stale slices, extend soak to 90 seconds per side. Transfer soaked slices to a wire rack while you heat the pan to avoid sogginess.

Cook French toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil to the pan (oil raises the smoke point). When butter foams and subsides, add soaked challah slices (work in batches without crowding). Cook 3–4 minutes per side until deep golden brown and slightly crisp on edges, adding more butter as needed between batches. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you prepare fillings and toppings.

Make marmalade glaze

In a small saucepan over low heat, combine 2 tablespoons orange marmalade, 2 tablespoons water and 3 tablespoons fresh blood orange juice. Warm gently and stir until marmalade melts and the mixture becomes a glossy syrup, about 2–3 minutes. Remove from heat and stir in 1 teaspoon orange blossom water. Keep warm.

Prepare blood orange garnish

Segment one blood orange (cut away peel and pith, then cut between membranes) to obtain clean segments for garnish. Toss segments lightly with 2 teaspoons powdered sugar to macerate and bring out juices. Reserve any juices to add to the glaze if desired.

Brûlée topping

When ready to serve, sprinkle about 1 tablespoon granulated sugar evenly over the top surface of each cooked challah slice (you can also brush a thin layer of the marmalade glaze first for shine). Use a kitchen blowtorch to caramelize the sugar until a deep amber, rotating to avoid burning, about 30–45 seconds per slice. If you don't have a torch, place slices under a preheated broiler 3–4 inches from heat for 1–2 minutes, watching closely so sugar melts and caramelizes but doesn't burn.

Chill tools

Place the bowl and whisk or beaters in the freezer for 5–10 minutes to chill—this helps the cream whip faster and hold structure.

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1 teaspoon orange blossom water and 1 teaspoon finely grated orange zest. Whip by hand or with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust: add up to 1/2 teaspoon more orange blossom water or 1 teaspoon more powdered sugar if desired. Keep chilled until plating.

Place two brûléed challah slices on each plate (serving = 4). Spoon a little warm blood orange-marmalade glaze over and between the slices so the flavors can soak in. Add a generous dollop (about 2–3 tablespoons) of orange blossom crème chantilly on top or beside the toast. Arrange a few macerated blood orange segments alongside.

Dust a light sprinkling of confectioners' sugar over the plate, add a mint leaf for color, and serve immediately with optional maple syrup on the side.

Notes: Keep the cooked slices warm in a low oven and brulee them just before serving for the best crispy caramelized top. All components can be prepped in advance: custard chilled, marmalade glaze warmed, and Chantilly made and kept refrigerated (re-whip briefly if it loses volume).