Challah French Toast & Meat Recipe

Slice the challah

Cut the challah loaf into 8 thick slices about 3/4 to 1 inch thick. If loaf is very fresh and soft, let slices sit uncovered on a rack for 30 minutes to slightly firm up (this helps them absorb custard without falling apart).

Make the custard

In a large mixing bowl, whisk together 6 large eggs, 1 cup whole milk, 1 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon fine salt until fully combined and slightly frothy. Taste and adjust cinnamon or vanilla as desired.

Soak the bread

Place slices in a single layer in a shallow baking dish or rimmed sheet tray. Working in batches if necessary, pour or ladle the custard over each slice so both sides get coated. Let slices sit 30–60 seconds per side until they absorb custard but are not falling apart. For thicker slices or day-old bread, you can soak up to 2 minutes per side.

Preheat pan or griddle

Place a large nonstick skillet or griddle over medium heat and add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Allow butter to melt and foam and the surface to reach about 325–350°F equivalent (pan should be hot enough that a droplet of water sizzles on contact).

Cook the French toast

Add soaked challah slices to the pan without overcrowding (work in batches). Cook 3–4 minutes per side, or until deep golden brown and caramelized. Reduce heat slightly if the exterior browns too fast before interior cooks. Add remaining 2 tablespoons butter between batches as needed.

Keep warm

Transfer cooked slices to a baking sheet fitted with a rack and keep in a 200°F oven while finishing remaining batches to keep warm and crisp.

Finish and serve

Dust the French toast with 2 tablespoons powdered sugar, top with fresh berries if using, and serve with warmed maple syrup on the side.

Prepare the pan

About 10–12 minutes before you plan to serve French toast, heat a large skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat.

Cook sausage patties or links

If using patties: place sausage patties in a single layer and cook 3–4 minutes per side until nicely browned and interior reaches 160°F for pork (or per package instructions). If using links: cook, turning occasionally, about 8–10 minutes until evenly browned and cooked through. Reduce heat if they begin to burn. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper during cooking if sausages are unsalted.

Rest the meat

Transfer cooked sausages to a plate and tent loosely with foil for 3–5 minutes to rest and keep warm. If desired, keep in the 200°F oven alongside the French toast to serve everything hot together.