In our house, Shabbat leftovers aren’t just food—they’re memories. And when you turn leftover challah into French toast on Sunday morning, you’re doing something very American: honoring tradition while making it your own. A simple dish like challah French toast may seem small, but it represents everything we fight for—faith, family, and a culture that respects both. It’s not about fancy ingredients or trendy diets. It’s about remembering who you are and where you come from. And yes, it’s about feeding your kids the right values—with a side of maple syrup.
Challah French Toast
Yield: 4 servings
Prep Time: 10 minutes (plus toasting, if needed)
Cook Time: 15 minutes
Total Time: 25–35 minutes
Ingredients:
- 6 slices of challah (cut 1-inch thick; day-old is best, see note below)
- 4 large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- 1–2 tablespoons unsalted butter (for the pan)
For Serving (optional):
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Method:
- Prep the challah:
If using fresh challah, lightly toast the slices to help them firm up. Preheat your oven to 300°F (150°C), place the slices on a baking sheet in a single layer, and bake for 8–10 minutes, flipping halfway through. The bread should feel slightly dry and firm, not crisp or browned. - Make the custard:
In a medium bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon (if using), and salt until fully blended. - Soak the bread:
Place the challah slices in a shallow dish. Pour the custard mixture over the bread, letting each slice soak for 20–30 seconds per side. Don’t over-soak—challah is soft and absorbs quickly. - Heat the pan:
Melt 1 tablespoon of butter in a large skillet or griddle over medium heat until it starts to foam. - Cook the French toast:
Cook the soaked slices for about 3–4 minutes per side, or until golden brown. Work in batches and add more butter as needed to keep the pan lightly greased. - Serve:
Serve warm with maple syrup, a dusting of powdered sugar, and your favorite toppings.
Tips:
- Drying the challah helps it absorb custard without becoming mushy—don’t skip the toasting step if your loaf is fresh.
- To keep cooked slices warm, place them on a baking sheet in a 200°F (95°C) oven until ready to serve.