Challah French Toast

Yield: 8 large slices

Prep Time: 5 minutes

Cook: 10 minutes

Challah French Toast is slightly crisp at the edges, fluffy in the center, and buttery throughout. Some of the best french toast you'll ever have!

Tessa's 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!

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.

How to make
Challah French Toast

Yield: 8 large slices
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Challah French Toast is slightly crisp at the edges, fluffy in the center, and buttery throughout. Some of the best french toast you'll ever have!

Ingredients

  • 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

Directions

  1. Preheat the oven to 250°F.
  2. 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.
  3. 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.

Recipe Notes

Course: Breakfast
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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6 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 — February 18, 2013 at 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!

  4. #
    Michelle Scribner — May 26, 2016 at 8:05 am

    Love all your posts!! Any thoughts on doing weekend baking classes??

    • #
      Tessa — May 26, 2016 at 9:04 pm

      Maybe one day! Though it’d be hard to reach all my readers… everyone is so spread out across the US, even the globe!

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