Challah French Toast
Have you ever had a meal that you will never forget? I have had several but this French Toast I had several years ago, blew me away. It was spiced differently than what I had before. The bread was cinnamon raisin challah and instead of syrup and butter, it was served with sweet butter and toasted pecans. I have worked for years trying to get my recipe as close to that Challah French Toast as possible, and I finally have it.
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I do want to say that this is my method to make French Toast the way I like it, not a traditional French method of French Toast.
Ingredients
I like to gather all my ingredients before starting a recipe, so I’m not scrambling for something when I should be cooking. Get the following items ready to start.
- Bread Sliced, I am using a cinnamon raisin Challah. Plan on two large pieces per person or 3 small.
- 6 Eggs
- 1/4 c. Heavy Cream
- 1 Tbsp Cinnamon
- 1 Tbsp Ground Ginger
- 1 Tbsp Powdered Sugar, plus more for dusting
- 1/2 tsp Nutmeg, preferably freshly ground
- 1/8 tsp Clove, ground
- 2 Tbsp Unsalted Butter
Let’s talk specifics on these ingredients.
Bread
There are countless types of bread you can use for French Toast, and most recipes suggest stale or day-old bread since it absorbs the custard better. I prefer challah because it holds up well to soaking, avoiding that soggy texture. I always keep Homemade Challah Bread sliced and ready in the freezer—it defrosts quickly and is perfect for French Toast or a quick brunch whenever the mood strikes. You can always use whatever bread you have on hand as well. Ideally slice the bread 3/4″ to 1″ thick, thinner slices are more likely to fall apart after soaking.
Spice Mix
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Let’s talk about spice quality. Every spice has a maximum shelf life, and its flavor can change as it ages. It’s important to regularly check the expiration dates on all your spices, and if you notice any weak or unusual smells, it’s best to toss them out.
I recommend purchasing spices from a spice shop rather than a grocery store for the freshest, highest-quality options. My personal favorite shop is World Spice, I have been using them for years and have always been impressed with the quality and customer service. They are not paying me to say that by the way. 🙂
Whenever possible, buy whole spices and grind or shave them as needed—whole spices typically last three to four years. There are several tools you can use to grind spices. I prefer using a coffee grinder dedicated solely to spices, a mortar and pestle like this, or a Microplane, which is versatile enough for grating or shaving tasks like zesting or chocolate prep.
Custard
Such a simple combination of ingredients with incredible results. This custard is what makes Challah French Toast so luscious and perfectly spiced.
Traditional French toast is soaked for several minutes on each side. This ensures that the custard soaks all the way through the bread and when cooked over medium-low heat the inside will be custardy and the outside will be crispy.
I am a weirdo and prefer less custardy french toast so I only soak my slices for 30ish seconds and cook normally. You can decide how much soaking you do for your preferred texture, experiment a little, and make it your own. 🙂
Combine eggs, spices, and heavy cream in a bowl and whisk (with a whisk) until completely incorporated. The egg needs to be completely mixed, no bits of egg whites allowed. Transfer the mixture to a shallow dish for easy soaking/dipping. Soak for your preferred amount of time, generally 30 seconds to 15 minutes is the average range in recipes I have seen before.
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Let’s Cook Challah French Toast
Using a non-stick fry pan or griddle preheat (preheating is important, do it) to medium-low temperature. Do not allow the heat to get much higher or your outside will cook but the center will not be cooked. I prefer to use butter when cooking French Toast because it adds flavor and helps in browning otherwise use a neutral oil of your choice. Once the first side is golden brown flip the toast. Don’t crowd the pan when doing this, small batches are always better.
You can keep slices warm in the oven at 200° F while you finish all your toast slices. I place slices on a cooling rack sitting on a sheet pan so the warm air circulates and your toast does not get soggy.
Serving Challah French Toast
Though I don’t always have time to make every meal fancy, I love it when I can. There’s something so satisfying about using pretty plates and giving everything a delicate dusting of powdered sugar. And, well… I might just sneak a little extra onto my own plate—my sweet little secret!
Serve with softened butter and warm syrup of your choice.
Alternative Challah French Toast Toppings
If you are not feeling a traditional butter and syrup combo or want to impress the family try some of these suggestions.
My Sweet Pecan Compound Butter has a touch of powdered sugar and cinnamon. Sugary fantasticness! You can find my recipe here.
Fresh fruit with whipped cream, fruit compote or sliced bananas are great alternatives too.
This Challah French Toast quickly became a favorite in our home. I hope your family enjoys it just as much.
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Challah French Toast
Ingredients
- 6-12 Slice Bread, Challah
- 6 each Eggs
- 1/4 cup Heavy Cream
- 1 Tbsp Cinnamon
- 1 Tbsp Ground Ginger
- 1 Tbsp Powdered Sugar plus more for dusting
- 1/2 tsp Nutmeg, freshly ground
- 1/8 tsp Clove, Ground
- 2 Tbsp Unsalted Butter
Instructions
- Combine ingredients and whisk until completely combined without visible egg whites.6 each Eggs, 1/4 cup Heavy Cream, 1 Tbsp Cinnamon, 1 Tbsp Ground Ginger, 1 Tbsp Powdered Sugar, 1/2 tsp Nutmeg, freshly ground, 1/8 tsp Clove, Ground
- Soak Challah slices in custard for 30 seconds up to 15 minutes depending on the preferred center texture.6-12 Slice Bread, Challah
- Preheat a large fry pan or griddle over medium-low heat, melt butter in the pan, and add soaked Challah slices a few at a time. Don't over-crowd pan. Cook on the first side for 4-6 minutes or until golden brown. Flip and do the same on the second side.
- Keep finished French toast warm in an oven set to warm or 200℉ while finishing the remaining slices.
- Serve finished French toast dusted in powder sugar and with your desired toppings.
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