Made with thick slices of challah bread soaked in a rich egg custard flavored with honey, orange zest, vanilla, and a touch of cinnamon, this truly is the best Challah French Toast. Serve warm with powdered sugar, maple syrup, or fresh berries for breakfast, brunch, dinner, or even dessert.
5 STAR REVIEW
Trina says, “This truly was the best french toast – the custard is amazing!”
French toast is a simple, comforting dish—what makes a great version is the bread you choose and the custard you soak it in. This Challah French Toast recipe brings both together: thick slices of sweet, pillowy challah steeped in a smooth, eggy custard brightened by orange zest and honey. The result is tender inside with a golden, slightly crisp exterior.
Use this recipe for a leisurely weekend breakfast, a special brunch, or even an indulgent weeknight dinner. It’s easy to scale and forgiving, making it a reliable go-to for both cooks new to French toast and experienced home chefs.
What Type of Bread Is Best for French Toast?
Challah and brioche are the best choices for French toast. They are enriched breads with a soft, tender crumb and enough structure to hold up to the custard without falling apart. If you can’t find challah or brioche, other hearty loaves such as sourdough, French bread, or thick-cut Texas Toast will work. Day-old bread is ideal because it soaks up the custard without becoming mushy.
Tips for Success
- Use day-old bread. Bread that’s a little drier soaks up the custard without disintegrating.
- Slice it thick. Cut 3/4 to 1-inch slices so the center stays tender but not soggy.
- Moderate the heat. Cook over medium heat so the custard cooks through without burning the exterior.
- Cook in batches. Give each slice space in the pan to brown evenly.
- Keep warm in the oven. Set a low oven (about 250°F) and hold finished slices on a baking sheet while you finish the rest.
Challah French Toast
Prep: 10 mins Cook: 12 mins Total: 22 mins Servings: 10 slices
The secret to the best French toast is the combination of rich, eggy custard and an enriched loaf like challah. This recipe delivers both for tender, golden slices every time.
Ingredients
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 tablespoon honey
- 1/2 teaspoon coarse salt
- Pinch of cinnamon
- 1 loaf challah bread (day old), sliced 3/4 to 1 inch thick — about 10 slices
- 2 tablespoons butter, for the pan
- Maple syrup, powdered sugar, and fresh berries, for serving
Instructions
- Preheat the oven to 250°F (120°C).
- In a large shallow bowl or casserole, whisk together the eggs, whole milk, vanilla extract, orange zest, honey, coarse salt, and a pinch of cinnamon to form a smooth custard.
- Slice the challah into 3/4 to 1-inch thick slices; you should get at least 10 slices from a standard loaf.
- Submerge as many bread slices as will comfortably fit in the custard and let them soak for 4–5 minutes, flipping once to ensure even absorption. Repeat with remaining slices as you work in batches.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat until bubbly. Remove each soaked slice and let excess custard drip off, then place in the skillet. Cook 2–3 minutes per side, until nicely browned and cooked through.
- Transfer cooked slices to a baking sheet and keep warm in the preheated oven while you finish frying the rest, adding more butter to the pan as needed.
- Serve hot with maple syrup, a dusting of powdered sugar, and fresh berries.
Nutrition
Calories: 202 kcal | Carbohydrates: 25 g | Protein: 9 g | Fat: 7 g
Nutritional information is an estimate and will vary depending on the exact ingredients and portion sizes you use. Calculate values yourself if precise numbers are important to you.
How to Store & Reheat Leftovers
French toast is best served fresh, but leftovers store well when wrapped tightly and refrigerated for up to 2 days. Reheat gently on the stovetop or in a low oven to avoid sogginess—this helps restore a bit of crispness to the exterior. If you have extra custard, it can be refrigerated for up to 2 days and used to soak additional bread the next morning.
More Breakfast Recipes
- Sheet Pan Pancakes
- Banana Oatmeal Pancakes
- Crepes
- Hash Brown Egg Casserole
- French Toast Casserole
- Cheese Blintz
- Blueberry and Raspberry Croissant Puff
- The Best Scrambled Eggs
I hope you enjoy this easy, delicious Challah French Toast. If you make it, leave a rating or note about what worked for you—I’d love to hear how you served it and any variations you tried.