Challah French Toast Recipe

Prepare custard

In a wide shallow bowl or baking dish large enough to hold a slice of challah, whisk together 4 large eggs, 1 cup whole milk, 1 tablespoon heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Soak bread

Arrange 8 slices of challah in a single layer (work in batches if necessary). Let each slice soak 20–30 seconds per side, pressing gently so the custard penetrates but the bread does not fall apart. For thicker/very fresh challah, allow up to 45 seconds per side. Transfer soaked slices to a wire rack while you heat the pan.

Heat pan

Set a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (oil helps prevent burning). When butter foams and just begins to brown lightly, reduce heat to medium-low to maintain a steady, even browning.

Cook slices

Place 2–3 soaked slices in the skillet without crowding. Cook until deep golden brown and set, about 3–4 minutes per side (flip once). Adjust heat if the exterior browns too fast before the center cooks. Add more butter as needed for remaining batches. Keep finished slices on a baking sheet in a low oven (200°F / 95°C) to stay warm while you cook the rest.

Warm syrup

Place 3 tablespoons pure maple syrup in a small saucepan over low heat and warm gently until pourable, about 2–3 minutes, or microwave in a small bowl in 20-second bursts. Keep warm.

Prepare whipped cream

In a chilled bowl, whisk or use an electric mixer to whip 3 tablespoons heavy cream with 1 teaspoon powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until soft peaks form. Taste and add a bit more sugar if you prefer sweeter cream. Transfer to a serving container and refrigerate until ready to use.

Prepare fruit

Rinse and dry 1 cup seasonal fruit. Hull and halve berries, slice stone fruit or banana, or thinly slice apples. Toss gently if mixing fruits. If using apples or pears and you prefer them warm, toss slices with 1 teaspoon butter and a pinch of cinnamon and sauté 2–3 minutes until slightly softened.

Plate 1–2 slices of challah French toast per person (recommendation: 2 slices for a serving). Top with a spoonful of warmed maple syrup and seasonal fruit. Add a generous dollop of whipped cream or a smear of maple butter if using.

Dust with 1 teaspoon confectioners' sugar and garnish with mint leaves if desired. Serve immediately.