Challah French Toast Recipe

Prepare custard

In a large mixing bowl, whisk together 6 eggs until smooth. Add 1 1/2 cups whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 1 tablespoon orange zest if using. Whisk until fully combined and slightly frothy.

Slice bread

Trim the challah if necessary and slice into 1 to 1 1/2-inch-thick slices. If loaf is very fresh and soft, let slices sit uncovered for 1 hour or toast lightly to help them hold up during soaking.

Soak challah

Arrange slices in a single layer in a shallow baking dish or on a rimmed baking sheet. Pour the custard evenly over the bread so each slice is moistened. Let sit for 2–5 minutes, then gently flip each slice and let soak an additional 2–5 minutes. For very stale bread, soak up to 10 minutes total. You want bread saturated but not falling apart.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter, swirling to coat the pan.

Cook first batch

Working in batches (do not overcrowd the pan), transfer soaked challah slices to the skillet. Cook until golden brown and crisp on the bottom, about 3–4 minutes. Gently press slices with a spatula for even contact. Flip and add another 1 tablespoon butter to the pan; cook the second side until deep golden and cooked through, another 2–3 minutes. Adjust heat to prevent burning.

Finish remaining slices

Wipe the pan if needed and add remaining butter in tablespoon increments for subsequent batches. Repeat until all slices are cooked. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Plate 2–3 slices per serving. Drizzle each portion with maple syrup (about 2–3 tablespoons per serving) and dust with powdered sugar if desired. Top with fresh berries and sprinkle toasted sliced almonds for crunch. Serve immediately while hot.

Storage: Leftover cooked French toast can be refrigerated up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium-low heat to restore crispness.