Challah French Toast Recipe

Whisk custard

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

Let the custard sit for 5 minutes so the sugar dissolves and flavors meld while you heat the pan.

If your challah is very fresh and soft, toast the slices lightly so they hold up when soaked. Otherwise use day-old challah. Lay one slice at a time into the custard and press gently so the custard soaks into the bread for about 10–15 seconds per side (longer for thicker slices, up to 30 seconds), until the center feels moistened but not falling apart. Repeat with remaining slices and place on a wire rack while you heat the skillet. Drain any excess custard back into the dish to avoid soggy bread.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of the unsalted butter and let it melt and foam, swirling to coat the pan evenly.

Place 2–3 soaked slices (depending on pan size) into the skillet without crowding. Cook until the bottoms are golden brown and set, about 3–4 minutes. Meanwhile, reduce heat slightly if the butter browns too quickly.

Flip the slices and add another 1 tablespoon butter to the pan if needed. Cook the second side until golden and cooked through, another 2–3 minutes. The interior should be custardy but not runny.

Transfer cooked slices to a warm oven set to 200°F (95°C) or a plate covered with foil to keep warm while you cook the remaining slices, adding remaining 1 tablespoon butter as needed between batches.

Arrange the warm challah French toast on plates. Dust generously with 2 tablespoons powdered sugar using a fine mesh sieve or shaker.

Serve immediately with maple syrup (about 1/2 cup for family-style pouring) and optional fresh berries. Add an extra pat of butter on top of each stack if desired.

Enjoy while hot: the exterior should be crisp and buttery, the interior soft and custardy.