Challah French Toast
Challah French Toast is the best way to turn any leftover challah into a sweet, lightly spiced brunch treat. Once you try it, you won't be able to go back to regular bread again!
Servings: 4
Calories: 482kcal
Ingredients
- 8 slices challah cut 3/4 - 1" thick
- 6 eggs
- 1.5 cups whole milk 2% or half and half
- ½ tsp vanilla extract
- ¾ tsp cardamom
- ½ tsp cinnamon
- ½ tsp salt
- 1 tbsp butter unsalted
- 1 tbsp vegetable oil canola or other flavorless oil
- maple syrup for serving
Instructions
- Add the eggs to a medium bowl* and scramble. Add the milk, vanilla extract, cardamom, cinnamon, and salt and whisk to incorporate.
- Transfer to a baking dish that fits at least 2-pcs of the challah, preferably 4.
- Soak the challah for 2-3 minutes per side.
- Melt the butter with the oil in a non-stick pan over medium to medium high heat.
- Cook 2-4 slices of soaked challah at a time for 2-3 minutes per side. Once you add the soaked challah to the pan, start soaking the next batch of challah.
- Serve with maple syrup.
Video
Notes
* I prefer to use a bowl to mix these ingredients instead of the dish I use for soaking because they incorporate more efficiently this way. However, you can use the dish. Just tilt it to the side to get a good mix.
If baking your own challah, a 4-strand challah works best. It is the perfect balance of lofty and wide but not too wide.
The maple syrup is not included in the nutrition calculations.
Nutrition
Calories: 482kcal | Carbohydrates: 56g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 318mg | Sodium: 845mg | Potassium: 357mg | Fiber: 3g | Sugar: 7g | Vitamin A: 816IU | Vitamin C: 0.1mg | Calcium: 252mg | Iron: 4mg
