Challah French Toast

Challah French Toast

I’m having a hard time writing this post because I’m still recovering from the shock and depression of last night’s season finale of Downton Abbey. *Do not continue reading if you haven’t seen it – I don’t want to give away any spoilers!* Basically, this season has left me terrified of EVER getting pregnant because according to Downton logic, a life born must be followed by a life taken. WHY, Downton, WHY!?

At least I can drown my sorrows from an imaginary world in maple syrup. Because you can’t have French toast without maple syrup. This French toast came about after we made several loaves of Challah bread in my baking class. It seems absolutely necessary that if you have extra challah, you must make French toast. I’d like to take a moment to thank whoever came up with soaking bread in a custard-like mixture, frying the bread, and then topping it with syrup. Genius.

Recipe Rundown
Taste: Like the best french toast you’ve ever had!
Texture: Slightly crisp at the edges, fluffy in the center, and buttery throughout.
Ease: As easy as any other French toast recipe.
Appearance: Who could pass up a plate of this French toast for breakfast (or brinner)?
Pros: My go-to recipe for French toast.
Cons: None.
Would I make this again? Yes. French toast is so much better than pancakes!

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Challah French Toast

Yield: About 8 large slices


6 large eggs
1 1/2 cups milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread, sliced into 3/4-inch thick slices
Unsalted butter
Vegetable oil
Maple syrup


Preheat the oven to 250°F.

In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup.


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4 Responses to “Challah French Toast”

  1. #
    Diane @ Vintage Zest — February 18, 2013 at 8:45 am

    I literally covered the screen when I saw Downton Abbey followed by the word spoilers! Thanks for the heads up, which many people should do as well. My DVR and I both thank you!

    I know this sounds silly, but I’ve never soaked my French Toast for even close to 5 minutes in the egg mixture. Totally an “aha” moment just now! This looks and sounds awesome, and I love the additions of honey and zest as well. My Sunday recipe has now changed. :)

    • Tessa replied: — February 18th, 2013 @ 9:33 am

      Soaking for longer is perfect for thick slices of challah bread – especially when it’s a little stale! Oh man you’ll have to let me know what you think of the episode after you watch it.

  2. #
    Peggy — February 18, 2013 at 5:03 pm

    Agreed – French Toast is WAY better than pancakes. These look amazing and perfect for any meal of the day!

  3. #
    Gourmantine — February 25, 2013 at 4:50 am

    Ok, I’m risking going terribly wrong here, but I actually don’t fancy that much French toast with maple syrup… (please don’t judge), instead prefer it with cinnamon ice cream. A divine combination!

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