Challah French Toast Recipe

1. Make the espresso custard

In a large mixing bowl whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, instant espresso powder, vanilla extract, and salt until homogenous and slightly frothy. Whisk firmly to dissolve the espresso and sugars; if the espresso powder is clumpy, first bloom it in the 1–2 teaspoons of warm milk from the measured milk before adding to the bowl.

2. Soak the challah

Arrange the challah slices in a single layer in a shallow baking dish or rimmed sheet tray so each slice contacts the custard. Pour or ladle the espresso custard over the bread, allowing each slice to absorb for 1–2 minutes per side for a soft center (longer, up to 5 minutes per side, for very thick slices). Flip once so custard soaks evenly. Do not oversoak to the point of falling apart—aim for saturated but still slice-holding bread.

3. Cook the French toast

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter; swirl to coat. When butter foams and begins to brown slightly but not burn, transfer soaked challah slices to the pan (work in batches to avoid crowding). Cook 3–4 minutes per side until deep golden brown and set in the center, adding more butter (about 1 tablespoon) between batches. Maintain medium heat so interiors cook without burning exteriors. Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining slices.

4. While the toast rests, stir together the crème fraîche, powdered sugar, ground cinnamon, lemon zest (if using), and vanilla in a small bowl until smooth. Taste and adjust sweetness or cinnamon. Chill briefly if you prefer a firmer dollop; the mixture can be made up to 8 hours ahead and refrigerated.

5. Dissolve the 1 teaspoon instant espresso powder in the teaspoon of hot water, stirring until fully dissolved. Stir the dissolved espresso into the honey along with the optional lemon juice to loosen and brighten the flavor. Warm the honey gently (in a microwave for 10–15 seconds or in a small saucepan over very low heat) so it pours more easily, but do not boil.

6. Plate 2 slices of warm challah French toast per serving. Top each stack with a generous dollop (about 2 tablespoons) of cinnamon crème fraîche. Drizzle 1–2 tablespoons of the warm espresso honey over the crème fraîche and toast. Dust lightly with ground cinnamon and a sprinkle of powdered sugar if desired. Scatter fresh berries or sliced fruit on the plate for color and brightness.

7. Serve immediately while toast is warm and custard is tender. Leftovers can be refrigerated and gently reheated in a 350°F oven until warmed through; refresh with a little extra crème fraîche and honey when serving.