Thick & Custardy Challah French Toast

Challah French toast is one of those weekend breakfasts that feels special without much effort.

The rich, slightly sweet bread soaks up a vanilla-spiced custard and fries up golden and crisp at the edges, with a soft, almost pudding-like center.

Why Challah Makes the Best French Toast

I’ve made French toast with all kinds of bread, and challah is the one I keep coming back to. Its tight, soft crumb drinks up the custard without falling apart, so you end up with slices that are set on the outside and tender inside.

A little cinnamon, a splash of vanilla, and a generous pat of butter in the pan turn it into the kind of breakfast that makes you slow down and enjoy the morning. The edges get shatteringly crisp while the middle stays custardy and warm.

Ingredients

• 4 thick slices challah bread: day-old is ideal, about 1 inch thick
• 2 large eggs: at room temperature if you have the time
• ½ cup whole milk: or half-and-half for extra richness
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of kosher salt
• 2 tbsp unsalted butter: for the pan
• Maple syrup, fresh berries, and powdered sugar: for serving (optional)

Variations / Substitutions

• Brioche or thick-cut white bread: both work in place of challah, though the texture will be slightly less custardy
• Dairy-free milk: oat milk or unsweetened almond milk substitutes well for the whole milk
• Honey or maple syrup: swap the sugar in the custard for 1 tablespoon of either liquid sweetener
• Nutmeg or cardamom: use ¼ teaspoon of either spice alongside or instead of the cinnamon for a different warmth
• Orange zest: add ½ teaspoon finely grated zest to the custard for a bright note

French Quiche Lorraine Recipe is another reader favorite breakfast worth making next.

How to Make Challah French Toast

Step 1: Whisk the Custard

In a shallow dish that can fit a slice of bread, whisk together the 2 large eggs, ½ cup whole milk, 1 tablespoon sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon, and a pinch of salt. Whisk for about 30 seconds until the mixture is smooth and no streaks of egg white remain.

The custard will look pale golden and smell warm with vanilla and cinnamon. If your challah is very fresh, you can let the custard sit while you slice the bread, which helps the flavors come together.

Step 2: Soak the Bread

Dip one slice of challah into the custard and let it soak for about 20 to 30 seconds per side. The bread should feel weighty and saturated but still hold its shape and not be on the verge of falling apart.

Lift the slice gently and let any excess drip back into the dish. A quick soak on both sides is all you need. Too long and the bread can turn mushy, so if your slices are thinner, aim for closer to 10 seconds per side.

Step 3: Fry the Slices

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat until it foams, about 1 minute. Carefully add two soaked challah slices and cook for about 3 minutes per side, until deeply golden and crisp at the edges.

You’ll hear a steady sizzle and see a golden ring form around each slice as it cooks. If the butter browns or smokes, lower the heat a notch. Flip with a wide spatula to keep the custard sealed inside the bread.

Step 4: Plate and Drizzle with Maple Syrup

Transfer the French toast to plates. Drizzle generously with warm maple syrup, add a pat of butter if you like, and scatter fresh berries over the top. A light dusting of powdered sugar makes it feel like a diner special.

Serve right away while the toast is hot and the syrup pools in the bread’s crevices. The custard inside will stay soft and the outside will stay crisp if you eat it soon.

Tips for the Best French Toast

• Use day-old bread. Slightly stale challah absorbs the custard better without turning gummy. If yours is fresh, pop the slices in a 300°F oven for 5 minutes to dry them out a bit.
• Don’t overcrowd the pan. Cook in batches of two so the slices have room and the skillet stays hot. Add the second tablespoon of butter between batches.
• Keep slices warm. As you fry the rest, hold finished slices on a baking sheet in a 200°F oven so everyone eats at the same time.
• Serve with something tangy. A spoonful of crème fraîche, thick yogurt, or lemon curd cuts through the richness of the custard and butter.

Soak and cook times by slice thickness:

Keeping Leftover French Toast

• Refrigerate: Store cooled slices in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a buttered skillet over medium-low heat for about 2 minutes per side, or pop slices into a toaster oven until warmed through and crisp again.

What To Serve With Challah French Toast

Challah French toast is rich, so I like to pair it with something that cuts through the sweetness. Crispy bacon or breakfast sausage brings a salty, savory contrast that works every time. A fresh fruit salad with mint adds brightness without making the meal feel heavy. A spoonful of tangy lemon curd or thick yogurt on the side also balances the custardy toast perfectly.

Frequently Asked Questions

Can I freeze cooked French toast?

Yes, freeze the slices in a single layer on a baking sheet, then transfer to a zip-top bag. You can reheat them directly from frozen in a skillet or toaster oven until hot and crisp.

My custard seems thin. What went wrong?

Whisk the eggs and milk thoroughly so everything is fully combined. If you used very fresh bread, the custard may seem a touch thinner but it will still work. For a richer result, you can add an extra egg yolk.

The French toast isn’t browning well. How can I fix it?

Your skillet likely needs to be hotter. Melt the butter over medium heat and wait until it sizzles gently before adding the bread. If the butter starts browning too fast, lower the heat slightly and add a small pat more butter.

Challah French Toast Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 4 thick slices challah bread
• 2 large eggs
• ½ cup whole milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of kosher salt
• 2 tbsp unsalted butter
• Maple syrup, fresh berries, and powdered sugar for serving (optional)

Method

 

1. Whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow dish until smooth.
2. Soak each challah slice in the custard for 20-30 seconds per side, letting excess drip off.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Cook two slices for about 3 minutes per side until deep golden. Repeat with remaining butter and slices.
4. Plate the French toast and drizzle with warm maple syrup. Add berries and a dusting of powdered sugar if you like, and serve hot.

Notes

Day-old challah absorbs the custard best without turning soggy, so if your loaf is fresh, dry the slices in a 300°F oven for 5 minutes first. Watch the skillet heat so the butter doesn’t burn, and serve the toast right away for the crispest edges.