Challah French Toast is a classic breakfast dish made with challah bread. It’s a great way to start your day off right. The challah bread adds a nice texture and flavor to the dish.
What is different about challah bread?
Challah is a braided egg bread made from wheat flour, eggs, salt, yeast, and sometimes honey. It is often used for making challah French toast because of its soft and moist texture.
Ingredient Tip: Challah is sold in grocery stores where the fresh baked bread is sold. You can also make it ahead of time using this challah recipe.
What I love about this challah French toast is the variety of flavors and textures. There’s almond extract, nutmeg, and cinnamon. Plus, you get a little crunchy texture from slivered almonds and a decadent maple infused whipped cream.
It’s definitely worthy of breakfast in bed or Easter brunch. You could even serve it casserole style if you like the idea of more of a bread pudding version.
Challah French Toast Recipe Tips
- Use day old challah, even if it’s dry. It will sop up more moisture that way and the flavor will be incredible.
- What really makes this recipe special is the maple whipped cream – and the challah bread (of course).
- Prepare the maple whipped cream in advance and store in the fridge until you’re ready to serve.
- Toast the almonds ahead of time for a garnish that you can add throughout the week.
- You can make the batter for the challah up to 3 days in advance and store in the fridge.
- Start with a little bit of oil in a non-stick pan and lower or raise the heat as needed. You want the French toast to cook until golden brown.
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Challah French Toast
- 1 loaf Day old challah bread cut into 1" thick slices
- 3 eggs
- 1 cup whole milk ok to substitute any milk
- 1/4 cup all purpose flour bread flour or pastry flour work too
- 1/4 cup sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 cups heavy whipping cream
- 3/4 cup grade A maple syrup
butter, powdered sugar, slivered almonds for serving
- In a medium sized bowl, combine the eggs, milk, flour, sugar, salt, almond extract, cinnamon, and nutmeg. Whisk to combine. It's ok if there are some clumps, it will not affect the french toast. Heat a non-stick skillet over medium-low heat with a pat of butter. Dip the sliced challah into the batter to coat both sides. Lift the bread, allowing some of the excess batter to drip off, then place into a warm skillet. Cook until the color is a deep golden-brown, then flip with a spatula, 1-2 minutes per side.
- To make the whipped cream, you can use a stand mixer with whisk attachment or egg beaters. Beat the cream on a medium setting for 3 minutes or until soft peaks form. Slowly pour the maple syrup into the cream while whisking just until stiff peaks form, 1 minute. Meanwhile, toast the slivered almonds (about 1/2 cup) at 325° for 7 minutes or until fragrant and crunchy.
- To serve the french toast, dust with powdered sugar and a pat of butter. Add the maple whipped cream and toasted almonds for garnish. Serve with maple syrup.
Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.
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Hello 🙂 I have never added flour into my french toast dip or dredge before. I’m curious how different it turns out. I usually beat a few eggs, add a small amount of milk, cinnamon, sometimes have added a lil brown sugar cardamom and vanilla and may have possibly put almond extract before because i usually have it. One of my best friends got me on eating french toast with ketchup as well. Almost like eating grilled cheese with ketchup. I rated 5* because sounds awesome! + thanks for links to other recipes 🙂 I will definitely be making some… Read more »
This IS curious because I’ve always added flour to my French toast dredge never stopping to ask why. Funny how that works. I know it was one of the first recipes I learned in life. I want to say it helps you achieve a bit more of a brown crust but will have to test this theory. Check back in if you try it;)