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Leftover challah bread makes the most delicious Challah French Toast! Serve it with plenty of butter and syrup or try a dusting of powdered sugar and a squeeze of fresh lime juice. It’s amazing!
Table of Contents
Ingredient notes
- Challah: You can make it yourself or use store-bought. Either way, let it dry out for 3 to 4 days. You can also substitute Texas toast or any other thick-sliced bread.
- Lime wedges: The squeeze of fresh lime juice instead of syrup is a little trick I learned from legendary food stylist Delores Custer. It’s surprisingly tasty!
Step-by-step instructions
- Preheat oven to 200 degrees. Set a metal rack on a rimmed baking sheet. Slice Challah into 3/4-inch slices.
- In a shallow dish, whisk together eggs, half and half, sugar, vanilla, cinnamon, and nutmeg. In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Working with 3 to 4 slices of bread at a time, dredge in egg mixture.
- Carefully tap against the side of the dish to remove excess, then set in pan. Cook until edges are set and the first side is golden brown, about 1 to 2 minutes. Flip each piece and continue to cook until the second side is golden brown, about 1 to 2 minutes longer.
- Keep warm in oven and repeat with remaining bread slices and batter. Serve with butter and syrup or powdered sugar and lime wedges.
Recipe tips and variations
- Yield: This recipe makes 6 servings, 2 slices each.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Croissant French toast: If you have leftover croissants instead of Challah, you can turn those into French toast, too.
- More toppings: Try whipped cream and fresh berries, orange marmalade, strawberry jam, or sweetened condensed milk on your French toast.
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Challah French Toast
Leftover challah bread makes the most delicious Challah French Toast! Serve it with plenty of butter and syrup or try a dusting of powdered sugar and a squeeze of fresh lime juice. It's amazing!
Ingredients
- 1 loaf Challah bread 3 to 4 days old (see note 1)
- 3 large eggs
- 1 cup half and half
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter plus more for serving
- 1 cup powdered sugar for serving
- Lime wedges or maple syrup for serving (see note 2)
Instructions
- Preheat oven to 200 degrees. Set a metal rack on a rimmed baking sheet. Slice Challah into 3/4-inch slices (about 12 slices). In a shallow dish or pie plate, whisk together eggs, half and half, sugar, vanilla, cinnamon, and nutmeg.
- In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming, swirling to coat pan. Working with 3 to 4 slices of bread at a time, dredge in egg mixture. Carefully tap against the side of the dish to remove excess, then set in pan.
- Cook until edges are set and the first side is golden brown, about 1 to 2 minutes. Flip each piece and continue to cook until the second side is golden brown, about 1 to 2 minutes longer.
- Transfer to oven to keep warm and repeat with remaining bread slices and batter (add more butter to the pan between batches). Dust generously with powdered sugar. Serve with butter and lime wedges or maple syrup as desired.
Notes
- Challah: You can make it yourself or use store-bought. Either way, let it dry out for 3 to 4 days. You can also substitute Texas toast or any other thick-sliced bread.
- Lime wedges: The squeeze of fresh lime juice instead of syrup is a little trick I learned from legendary food stylist Delores Custer. It’s surprisingly tasty!
- Yield: This recipe makes 6 servings, 2 slices each.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Croissant French toast: If you have leftover croissants instead of Challah, you can turn those into French toast, too.
- More toppings: Try whipped cream and fresh berries, orange marmalade, strawberry jam, or sweetened condensed milk on your French toast.
Nutrition
Serving: 2slicesCalories: 477kcalCarbohydrates: 64gProtein: 12gFat: 19gSaturated Fat: 10gTrans Fat: 1gCholesterol: 167mgSodium: 407mgPotassium: 179mgFiber: 2gSugar: 27gVitamin A: 675IUVitamin C: 1mgCalcium: 133mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So good! Thank you!!