Easy Challah French Toast Recipe

Okay, friends, gather ’round! I’m about to share something seriously special with you: my Easy Challah French Toast Recipe. This isn’t just any old French toast. This is like… French toast elevated to a whole new dimension of deliciousness. Challah bread is the secret weapon here – it’s rich, eggy, and soaks up the custard mixture like a dream. Trust me, you need this in your life. Like, ASAP.

My family? Obsessed is an understatement. My husband used to be a “toast-is-toast” kind of guy, but now? He begs for this every weekend. One time, I tried to be all fancy and make something else for brunch, and he gave me the look. You know the one. Never again. Now, it’s basically a tradition, and honestly, I’m not mad about it. It’s easy, comforting, and always a hit.

Why You’ll Love This Easy Challah French Toast Recipe

• It turns regular mornings into something magical. Seriously, it’s like a hug on a plate.
• It uses challah bread, which is basically the Beyoncé of breads.
• It’s so easy, even I can’t mess it up (and that’s saying something).
• Your kitchen will smell like a bakery, and everyone will think you’re a genius.
• Leftovers (if there are any) are amazing cold. Don’t judge.

How to Make It

Okay, so here’s the deal. First, grab your challah. Slice it thick – like, Texas toast thick. We want that bread to really soak up all the goodness.

Next, whisk together your eggs, milk (or cream if you’re feeling extra), sugar, vanilla, and a pinch of salt. Don’t skimp on the vanilla; it makes all the difference. I usually just eyeball it, but you know, maybe measure if you’re into that sort of thing.

Now, heat up a lightly oiled griddle or frying pan over medium heat. This is key – you don’t want it too hot, or you’ll burn the outside before the inside is cooked.

Dip each slice of challah into the egg mixture, making sure it’s completely coated. Let the excess drip off. Then, place it on the hot griddle.

Cook for about 3-4 minutes per side, until golden brown and cooked through. Honestly, I just poke it with a fork to make sure it’s not still eggy in the middle. Nobody wants soggy French toast.

Serve immediately with your favorite toppings. And there you have it! Easy peasy, challah-licious French toast!

Ingredient Notes

• Challah Bread: Look, if you use anything else, it won’t be the same. Brioche is okay in a pinch, but challah is the real MVP.
• Eggs: Don’t even think about using those weird carton eggs. Fresh is best, always. Plus, they make the mixture extra fluffy.
• Milk/Cream: Okay, so I usually use milk because, you know, trying to be healthy-ish. But if I’m feeling particularly indulgent (or hungover), I swap in heavy cream. Game changer.
• Vanilla Extract: Real vanilla extract is a MUST. The imitation stuff just doesn’t cut it. I’ve accidentally used it before, and it tasted like… regret.
• Sugar: I usually use regular granulated sugar, but brown sugar adds a nice caramel-y depth. Once I even used maple syrup when I was out of sugar. Don’t tell anyone.

Recipe Steps:

1. Slice challah bread into thick slices.
2. Whisk together eggs, milk, sugar, vanilla, and salt.
3. Heat a lightly oiled griddle or frying pan over medium heat.
4. Dip each slice of challah into the egg mixture, coating completely.
5. Cook for 3-4 minutes per side until golden brown and cooked through.
6. Serve immediately with your favorite toppings.

What to Serve It With

Okay, so here’s where you can get creative. I’m a big fan of classic maple syrup, but fresh berries are always a good choice. A dusting of powdered sugar? Yes, please! And if you’re feeling extra fancy, a dollop of whipped cream never hurt anyone. Oh, and bacon. Always bacon.

Tips & Mistakes

• Don’t overcrowd the pan! Seriously, give the French toast some space. Otherwise, it’ll steam instead of brown.
• Low and slow is the way to go. Don’t crank up the heat to speed things up. Trust me, you’ll just end up with burnt toast and a sad heart.
• If your challah is a little stale, even better! It’ll soak up the custard even more. Just don’t let it get rock-hard.

Storage Tips

If you have any leftovers (which is rare in my house), store them in an airtight container in the fridge. Honestly, I usually just wrap them in foil. They’re good for a couple of days, but let’s be real, they’ll probably be gone by tomorrow morning. Cold French toast is surprisingly delicious, especially when you’re too lazy to reheat it. Don’t judge!

Variations and Substitutions

Okay, so you can totally play around with this recipe. If you’re feeling adventurous, add a splash of bourbon to the egg mixture (adults only, obviously). If you don’t have challah, brioche will work in a pinch. I’ve even used regular sandwich bread before when I was desperate. It wasn’t the same, but hey, it was still edible. You could also add cinnamon or nutmeg to the egg mixture for a warm, cozy flavor. Once, I skipped the sugar altogether and added mashed banana for sweetness. It was… interesting.

Frequently Asked Questions

Easy Challah French Toast Recipe