Challah French Toast Recipe

Slice challah

If your challah is very fresh, let it sit uncovered for a few hours or slice and toast slightly so it’s not overly soft. Slice the loaf into 8 thick slices, about 1 to 1 1/4 inches (2.5–3 cm) each. If the loaf is braided and large, you may get 8–10 slices; aim for 8 generous portions.

Optional day-old prep

If the bread is very fresh and soft, place the slices on a baking sheet and dry in a 250°F (120°C) oven for 8–12 minutes, flipping once, until slightly firm but not browned. This helps the slices absorb custard without falling apart.

Whisk custard

In a large mixing bowl, crack in the 6 large eggs and whisk lightly until blended. Add 1 1/2 cups whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk until sugar is dissolved and the mixture is homogeneous and slightly frothy.

Soak bread

Arrange the challah slices in a single layer in a shallow baking dish or rimmed baking sheet. Pour or ladle the custard evenly over the slices so each piece is moistened. Let them soak 20–30 minutes at room temperature, flipping once after 10–15 minutes so both sides absorb custard. For very thick or stale slices, soak up to 40 minutes, pressing gently to ensure custard penetration.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt, swirling to coat the pan. Reduce heat to medium-low if your pan runs hot.

Sear first side

Working in batches (do not overcrowd), transfer soaked challah slices to the hot skillet. Cook 3–4 minutes on the first side, until golden brown and a light crust forms. Add additional 1/2 tablespoon butter between batches as needed.

Flip & finish

Flip each slice and cook 2–3 minutes more on the second side until golden and cooked through. Internal custard should be set but still moist. Adjust heat to prevent burning; reduce to medium-low if browning too quickly.

Oven finish (optional for thick slices)

If slices are very thick and you’re concerned about undercooked centers, preheat oven to 350°F (175°C). After searing both sides, transfer the skillet or a baking sheet to the oven for 5–8 minutes until centers are set.

Keep warm

Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches. Wipe out skillet and add fresh butter as needed.

Plate & serve

Arrange 1–2 slices per serving on plates. Dust with confectioners' sugar, add a drizzle of maple syrup, and top with fresh berries and toasted nuts if using. Serve immediately.