This challah french toast uses thick slices of rich bread soaked in a half and half custard and cooked in butter until the outside is golden and the middle is soft and creamy. It serves 4 and takes about 35 minutes.
Nothing about it is fussy, but the details matter: bread that is a little dry, a custard with the right ratio, and patient heat. Serve it with butter, powdered sugar, and real maple syrup.
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Why This Challah French Toast Recipe Works
Challah and brioche are enriched with eggs and butter, so the crumb is tender but sturdy enough to hold a full soak. The custard reaches the center without the slice collapsing.
Half and half gives a custard that is rich and creamy without being heavy. Heavy cream also works if you want something more dessert like, but half and half sets more evenly.
Cooking over medium low heat gives the custard time to set before the surface browns. That is how you get a golden crust and a cooked middle instead of a wet one.
Ingredients for Challah French Toast
- 8 slices challah or brioche bread, 3/4 to 1 inch thick (about 1 loaf)
- 2 cups half and half
- 4 large eggs
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 3 tbsp unsalted butter, for cooking
- Powdered sugar and maple syrup, for serving
Bread. A day old loaf is ideal. Cut slices 3/4 to 1 inch thick, and if the bread is fresh, leave the slices out for 30 minutes to dry slightly.
Custard. Half and half and four eggs make a loose custard that soaks in evenly. Whisk until no streaks of egg remain.
Butter. Unsalted butter lets you control the salt. Use about 1 tablespoon per batch and wipe the pan if it darkens.
Toppings. Powdered sugar, maple syrup, fresh berries, and a pat of butter all work. Warm the syrup for the ideal texture.
How to Make Challah French Toast
1. Prep the bread. Slice the loaf into 8 thick slices and let them sit on the counter for 30 minutes if the bread is soft and fresh.
2. Whisk the custard. Whisk the half and half, eggs, sugar, vanilla, cinnamon, and salt together in a shallow baking dish until smooth.
3. Soak the slices. Dip each slice into the custard for about 20 seconds per side, then lift it and let the excess drip off.
4. Heat the pan. Warm a large skillet over medium low heat and melt 1 tablespoon of butter until foamy.
5. Cook the toast. Cook 3 slices at a time for 3 to 5 minutes per side, adjusting the heat to avoid scorching, until golden brown and set in the center.
6. Keep it warm. Move finished slices to a wire rack in a hot oven at 200 degrees F while you cook the rest, adding butter to the pan between batches.
7. Serve. Dust with powdered sugar and serve with butter and warm maple syrup.
How to Serve Challah French Toast
Stack two slices per plate with a pat of butter and plenty of warm syrup. For a larger brunch, add biscuits and gravy for a savory plate, air fryer honey garlic salmon for protein, air fryer broccoli with Parmesan for a green side, and fluffy homemade dinner rolls for the bread basket.
How to Store and Reheat Challah French Toast
Cool the toast, then refrigerate it in an airtight container for up to 3 days. Reheat in a toaster oven at 350 degrees F for 5 to 8 minutes. You can also freeze slices flat, with parchment between them, for up to 1 month.
Tips and Variations for Challah French Toast
Use day old bread. Slightly dry bread takes up custard without going mushy, so the center stays creamy.
Time the soak. Twenty seconds per side is enough for thick slices. Longer leaves a wet center.
Cook over medium low heat. Gentle heat sets the custard before the outside browns, so the middle cooks through.
Use a shallow dish. A pie plate or baking dish lets you lay each slice flat and soak both sides evenly.
Add flavor. A teaspoon of orange zest or a pinch of nutmeg in the custard gives a warm, bright note.
Keep batches warm. A wire rack in a hot oven at 200 degrees F keeps finished slices crisp instead of steaming.
Warm the syrup. A few seconds in the microwave or a small pan keeps the toast from cooling as soon as it is poured.
Handle leftovers well. The University of Wisconsin Extension leftovers guide covers cooling and reheating prepared foods.
Frequently Asked Questions About Challah French Toast
What is the ideal bread for challah french toast?
Challah is the classic pick because it is rich and sturdy. Brioche works just as well, and both should be cut 3/4 to 1 inch thick.
How long should I soak the bread for challah french toast?
About 20 seconds per side for thick slices. Day old bread can soak a little longer, while fresh bread needs less time.
Why is my challah french toast soggy in the middle?
The heat may be too high, so the outside browns before the custard sets, or the slices soaked too long. Lower the heat and shorten the soak.
Can I use milk instead of half and half?
Yes. Whole milk makes a thinner, lighter custard. The toast will be a little less rich but still good.
Can I make it ahead for a crowd?
Yes. Hold finished slices on a wire rack in a hot oven at 200 degrees F for up to 30 minutes, or freeze them flat and reheat in a toaster oven.
Challah French Toast
Equipment
- Large skillet
- Shallow baking dish
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 8 slices challah or brioche bread 3/4 to 1 inch thick, about 1 loaf
- 2 cup half and half
- 4 large eggs
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 3 tbsp unsalted butter for cooking
- 2 tbsp powdered sugar and maple syrup for serving
Instructions
Cooking
- Dry the bread. Cut 8 thick slices and leave them out 30 minutes if fresh. Make the custard. Whisk the half and half, eggs, sugar, vanilla, cinnamon, and salt in a shallow dish.
- Soak. Dip each slice about 20 seconds per side and let the excess drip off.
- Heat the butter. Melt 1 tbsp butter in a skillet over medium low heat until foamy.
- Cook. Brown 3 slices at a time, 3 to 5 minutes per side, until golden and set in the center.
- Hold. Keep finished slices on a rack in a hot oven at 200 degrees F while you cook the rest.
- Serve. Top with powdered sugar, butter, and warm syrup.
