Challah French Toast Recipe

Make the custard

In a large shallow dish (9x13 inch or similar), whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 1/2 teaspoon cinnamon (if using) until smooth and slightly frothy.

Prepare the bread

If using daily-fresh challah, slice into 3/4–1 inch thick slices. For best results, slightly stale bread (a few hours old or left uncovered overnight) soaks without falling apart. Keep the gluten-free loaf as an alternative for GF option.

Soak the slices

Working with 3–4 slices at a time, lay bread in a single layer in the custard. Let each side soak 30–45 seconds (longer for very thick or stale slices) so the interior absorbs custard but the slices remain intact. Flip and repeat. Transfer soaked slices to a baking rack while you preheat the pan. Repeat until all slices are soaked.

While bread soaks, place 1/2 cup softened unsalted butter, 2 tablespoons honey, 1 teaspoon powdered sugar (optional), and 1/8 teaspoon fine sea salt in a bowl. Using a hand mixer or whisk, whip until light and fluffy, about 1–2 minutes. Transfer to a small serving dish and refrigerate briefly if it becomes too soft.

In a small saucepan over low heat, combine 1 cup pure maple syrup and 1 tablespoon unsalted butter. Warm gently until the butter melts and syrup is hot but not boiling, about 3–5 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Keep warm on lowest burner setting; stir occasionally.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter or neutral oil and swirl to coat. When the butter foams and the pan is hot, add soaked challah slices in a single layer without crowding (work in batches). Cook until deep golden brown, about 3–4 minutes per side, pressing gently with a spatula once to ensure even contact. Adjust heat as needed to prevent burning while allowing interior to cook.

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches. If you prefer extra crisp edges, finish briefly under the broiler for 30 seconds, watching closely.

Plate 2 slices per serving (or 3 for larger appetites). Top with a generous dollop of whipped honey butter, scatter 1/2 cup (approx.) quartered fresh strawberries over the toast, and drizzle warm maple syrup. Dust with confectioners' sugar and sprinkle toasted sliced almonds if using.

Hull and quarter 2 cups fresh strawberries and toss gently. If you like the berries slightly macerated, sprinkle 1 teaspoon sugar or 1 teaspoon lemon juice over them and let sit 5–10 minutes before serving.

For the gluten-free option: use the gluten-free challah/brioche slices, follow the same soaking times but be gentler when flipping and transferring, as GF bread can be more fragile. Cook at slightly lower heat if needed to avoid over-browning before interior cooks.