Challah French Toast

Leftover challah bread makes the most delicious Challah French Toast. Serve it with plenty of butter and maple syrup or a pile of whipped cream and fresh berries.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1 slice each)

Calories 118kcal

Author Meggan Hill

Ingredients

butter for the skillet and for serving
4 eggs
1/2 cup milk
2 teaspoons vanilla extract
8 slices Challah bread cut about 1 inch thick
Maple syrup for serving

US Customary - Metric

Instructions

Preheat a large skillet or griddle over medium heat to about 350 degrees. Melt butter and swirl to coat the surface. In a large bowl, whisk together eggs, milk, and vanilla.
Working with one slice at a time, dredge the bread in the batter mixture. Tap gently on the side of the bowl to remove excess, then lay on the preheated skillet. Add more slices in a single layer without touching until the skillet is full.
Cook without moving until browned on one side, about 2 minutes. Flip carefully and continue cooking on the second side until browned, about 2 minutes longer.
Repeat with all remaining bread slices, adding more butter as needed between batches. Serve warm with butter and maple syrup or fresh fruit and whipped cream.

Notes

Challah: You can make Challah yourself or use store-bought. Or, substitute Texas toast or any other thick-sliced bread.
Yield: This recipe makes about 8 thick slices of Challah French toast.
Storage: Store leftovers covered in the refrigerator for up to 3 days.

Nutrition