Challah French Toast
User Reviews
4.7
Challah French Toast
Description
This Challah French Toast recipe begins by preparing a custard mixture blending milk, eggs, flour, ripe banana, brown sugar, vanilla, cinnamon, salt, and optional liqueur for enhanced flavor. Thick slices of challah, preferably day-old or dried slightly, are soaked in this mixture to absorb its richness thoroughly. Cooking in a buttered skillet over medium heat ensures a crisp exterior while maintaining a soft, moist interior.
The banana adds subtle sweetness and moisture, making the texture tender and slightly creamy inside. The cinnamon and vanilla provide warm aromatic notes, balancing the dish. This French toast is best served hot, allowing toppings like maple syrup, berry compote, caramelized bananas, or whipped cream to add layers of taste and contrast.
While challah is traditional, brioche or any egg-rich bread can be used as a substitute. Drying fresh bread in the oven beforehand helps achieve optimal soaking without sogginess. This dish works well for casual weekend breakfasts or special gatherings.
Ingredients
- 12 lices challah sliced 1 inch thick, cut larger slices in half
- 1 cup milk
- 3 large egg
- 1/4 cup flour
- 1 banana ripe
- 1 tablespoon brown sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons rum optional, or Kahlua or Grand Marnier
- 1/4 cup butter unsalted
Instructions
- This recipe works best with day-old or slightly stale challah bread. If your bread is fresh, you can take some of the moisture out by placing the slices on a baking sheet and putting them in a preheated 350 degree oven for 10 minutes, flipping the slices once halfway through cooking. This will dry the bread out a bit, which will help it soak up the moisture from the milk and egg mixture. If you don't have time for this step, no worries-- fresh bread will work too, it just won't soak up as much of the egg mixture.
- In a blender, combine the milk, eggs, flour, banana, brown sugar, vanilla, cinnamon, salt, and optional rum or liqueur. Blend for a few seconds until well mixed.
- Pour the liquid mixture into a shallow baking dish or pie plate.
- Soak your slices of challah in the liquid for about 60 seconds, turning once, until the bread is nicely saturated on both sides. This should be done in batches.
- Heat your skillet over medium and grease it with 2 tbsp butter.
- Fry the toast in two batches of 6 slices each.
- Let the slices brown nicely on each side for 3-5 minutes. Keep the heat on medium (or a little lower) to make sure the toast cooks through but doesn't burn.When the first batch of toast is cooked, regrease the pan with remaining 2 tbsp of butter and fry the second batch.
- Plate the French toast and garnish with powdered sugar, using a mesh strainer to lightly and evenly powder the toast with sugar.
Notes
- Use day-old or slightly stale challah bread for best soaking results; alternatively, dry fresh challah in a 350°F oven for 10 minutes to reduce moisture.
- Serve hot with toppings like butter, maple syrup, berry toppings, caramelized bananas, or fresh whipped cream to enhance flavors.
- If challah is unavailable, good substitutes include brioche or other fluffy, eggy breads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 88mg | 4% |
| Potassium | 79mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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