Challah French Toast


This decadent challah French toast is delicately flavored with vanilla, cinnamon, and nutmeg. More Brunch Recipes

Challah French toast
Photo: © Daria Khoroshavina
Active Time:
20 mins
Total Time:
20 mins

French toast always feels decadent at breakfast or brunch, with its crisp edges and custardy center. But when you make French toast with challah, you push that luxurious feeling over the top. Challah is the perfect bread to use when making French toast, whether it is a braided challah or one studded with raisins; the buttery, soft bread with a brioche-like texture makes a soft, pillowy French toast. In this recipe, the French toast is spiced with vanilla, cinnamon, and nutmeg.

The key to cooking the perfect French toast is to thoroughly soak the thick slices of bread in the egg mixture, and cook it over medium-low heat so the edges don't burn before the center of each piece cooks through. If you are making French toast for a crowd, you can double this recipe, and cook it in batches. Stash cooked slices of French toast in an oven set to 200°F to hold them warm until you are ready to serve everything. Warm maple syrup poured over the top when it is served is a classic touch; feel free to swap or add in berries, cherries, sliced bananas, apples, or pears that have been cooked in a little butter, or toasted pecans, walnuts, or hazelnuts for a little extra texture.

Use this recipe when you have leftover challah, or simply want to make an especially decadent French toast. And if you don't have challah, a loaf of brioche will substitute for this recipe nicely.


  • 3 extra-large eggs

  • 1/2 cup milk

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon pure vanilla extract

  • Pinch of freshly grated nutmeg

  • 2 1/2 tablespoons unsalted butter

  • Four 3/4 -inch-thick slices of Challah

  • Warm pure maple syrup, for serving


  1. In a medium shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak bread in egg mixture, turning several times.

  2. Meanwhile, melt butter in a large, heavy skillet over medium-low until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with remaining egg-soaked challah. Serve hot with maple syrup.

    Challah French toast
    © Daria Khoroshavina
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