Challah French Toast

Challah French Toast is wonderfully rich and buttery. It's the perfect sweet and savory fried breakfast bread to start your day deliciously.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Can I tell you a little secret? I've never been a big fan of sweet breakfasts. Pancakes, waffles, and French toast are things that never really tempt me. Until now, that is. A few weeks ago I made a Braided Challah Bread for the "Back To The Future Baking Buddies" group I'm involved with and loved it so, so much that I just knew it would be superb as French toast.

Ready for another secret from me? I've never been a big fan of cooking breakfast in the morning. I LOVE going out to eat breakfast in restaurants, but as far as starting a Saturday or Sunday morning in the kitchen whipping up a big breakfast (and making all the dirty dishes that go along with it)...no thanks.

But slowly, all that is changing, and for the past few weekends, I find myself more and more in the kitchen whisking eggs, frying bacon, starting the day with dirty dishes...and enjoying it! *sigh*

CHALLAH FRENCH TOAST    {PRINT THIS RECIPE}
Serves: 4-6       Prep Time: 10 minutes     Cook Time: 15 minutes

12 slices Challah bread (store-bought or homemade), cut into 1 ½" thick slices
4 eggs
1 cup milk (I used 2%)
1 teaspoon coconut extract
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
2 tablespoons maple syrup, plus additional for topping
butter for frying
powdered sugar

-In a large shallow dish (a pie pan works perfectly) whisk together the eggs, milk, extracts, cinnamon, and 2 tablespoons maple syrup.
-Add the Challah slices, 1 or two at a time to the egg mixture, flipping to coat both sides.
-In a large skillet over medium heat, add about 1 tablespoon of butter and a few slices of the egg Challah.
-Cook until golden brown on the first side and then flip to cook the second side the exact same way.
-Remove to a platter to keep warm and continue the same process with the remaining Challah slices.
-Serve hot with additional maple syrup and/or powdered sugar if desired.

Wanna know something else? I'm hungry just looking at this again! LOL
The times, they are a-changing! 🙂

Looking for more delicious breakfast dishes to start your weekend with? Great! Me too. Please check out my other recipes for:

Fast and Easy Sausage and Egg Quesadillas:

Ham and Cheese Strata:

Blueberry Sausage Casserole:

Blueberry Peach Pancakes: