Best 7 Challah French Toast Recipes

CHALLAH FRENCH TOAST

Steps:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

BAKED CHALLAH FRENCH TOAST

Steps:

• Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
• Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
• Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
• When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.

BAREFOOT CONTESSA'S CHALLAH FRENCH TOAST

Steps:

• In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.
• Add orange zest, honey and vanilla.
• Add salt.
• Place three slices of the bread in the egg mixture and let soak about three minutes each side.
• Meanwhile melt one tbsp of butter and oil each in a large frying pan.
• Transfer challah to pan and cook 3 minutes on each side or until nicely browned.
• Add a little more butter for each round of bread.
• If you are making the other recipes transfer french toast to oven until rest of meal is complete.

CHALLAH FRENCH TOAST WITH BERRY SAUCE

Steps:

• Prepare French toast:
• Preheat oven to 350°F.
• Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
• Prepare berry sauce while bread is soaking:
• Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
• Cook French toast:
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
• Serve French toast with berry sauce.

CHOCOLATE CHALLAH FRENCH TOAST

Steps:

• Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.

CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE

Steps:

• In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
• Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
• In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
• Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
• Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

CHALLAH FRENCH TOAST

Steps:

• Whisk together the half-and-half, eggs, orange zest, grand marnier, honey, vanilla, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium heat, melt 1 tablespoon of butter and 1 tablespoon of oil in a large saute pan. Add the soaked bread and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with remaining slices. Using a sieve/sifter, apply powdered sugar and cinnamon to preference. Serve immediately with maple syrup.