Name: Holiday Challah French Toast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 slices
Cuisine: American

From the Cook

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Warning0 allergens identified

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In a deep dish or bowl whisk the first 6 ingredients until combined.

Soak the bread slices in the egg mixture for 10 second on each side.

Heat a large sauté pan over medium heat and melt butter to coat the pan.

Place the soaked challah bread in the sauté pan and cook for 3 minutes on each side or until golden. Continue cooking the remaining bread.

Serve the challah with powdered sugar and maple syrup, as desired.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Day-Old Bread is Essential 🍞
Use challah that's at least 24 hours old; it has less moisture and won't become soggy, allowing it to achieve that perfect golden crust while staying tender inside.
Infuse Your Egg Mixture 🧡
Zest your orange directly into the egg custard and let it sit for 5 minutes before dipping to allow the oils to fully infuse the mixture with bright citrus flavor.
Butter Your Pan Properly 🧈
Use clarified butter or ghee instead of regular butter to prevent burning at higher heat and achieve an evenly golden, crispy exterior without dark spots.
Don't Skip the Drying Step 🌬️
After slicing challah, let pieces air-dry uncovered for 30 minutes to further reduce moisture content and create a superior crust when seared.
Layer Your Sweet Toppings 🍯
Dust with powdered sugar first while warm, drizzle honey second for caramelization, then maple syrup last to prevent the sugar from dissolving and losing its texture.