This challah french toast is one of the original Frayed Apron recipes, but I’m giving it a boost for ya because it’s really special. Actually, that’s an understatement. This is the best french toast I’ve ever had in my life.
Is Challah bread good for making french toast?
Challah (an egg and butter based bread) is the quintessential bread for french toast for it’s rich, eggy flavor and soft, pillowy texture.
You can make this french toast with challah from the store for a quicker version or you can use my recipe for easy 6-strand challah and bake it at home.
What I love about this challah french toast is that it’s genius lies in it’s simplicity of using such a rich and soft bread. To make a really flavorful french toast, you need the basic ingredients of egg, milk, and butter. Then there’s seasoning like almond extract, nutmeg, and cinnamon that make everything have that restaurant quality.
When assembling this french toast, you definitely want to serve with the maple whipped cream. Talk about decadent!
I love to serve some crunchy almond slivers on top too because it adds that nice crunchiness and really works with the almond extract that’s in the recipe.
Top Tips for Making Challah French Toast
- 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.
More Breakfast Recipes You Might Like
- Quick and Easy Huevos Rancheros
- Johnny Cakes with Red Quinoa
- Healthy and Moist Zucchini-Carrot-Parsnip Bread
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.