Ingredients Bread + Dough Jewish Bread Challah Bread Challah French Toast 5.0 (3,899) 3 Reviews Start your day with this wonderfully decadent challah French toast, delicately flavored with a touch of vanilla, cinnamon, and nutmeg. The recipe is a terrific use for any leftover challah you have. More Brunch Recipes By Lauren Groveman Lauren Groveman Lauren Groveman is a highly respected cooking and baking instructor, award-winning radio and television personality, and author of two cookbooks. Lauren is best known for hosting the PBS series Home Cooking with Lauren Groveman and her appearances on MSNBC, CBS This Morning, NBC's Today, HGTV, and others.Experience: The daughter of a New York fashion model who rarely spent time in the kitchen, Lauren Groveman only learned how to cook in her late teens after getting married. She soon developed a passion for creating and sharing food, which would become her profession. In 1990, Lauren started her own company Lauren Groveman's Kitchen teaching cooking and baking classes from her Larchmont, New York home. She has since expanded to producing instructional videos, consulting, and life coaching. In addition to hosting her own radio and television shows, Lauren has contributed to both the PBS series and book Baking with Julia and five shows for Food Network's Chef du Jour. She has served as a media spokesperson for All-Clad, Cutco Cutlery, French's, Hellmann's, KitchenAid, Procter & Gamble, Thermador, and others. Lauren founded a non-profit organization called Hands-On-Food which supports incarcerated adolescent female inmates and recently released young adults through a culinary arts and life coaching program.Education: Lauren is a certified culinary professional and life coach. Food & Wine's Editorial Guidelines Updated on May 5, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 20 mins Yield: 4 Ingredients 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 Braided Challah, Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl Warm pure maple syrup, for serving Directions In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times. Meanwhile, melt the butter in a large heavy skillet 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 the remaining egg-soaked challah. Serve hot with maple syrup. © Daria Khoroshavina Rate it Print