Israeli Shabbat Challah French Toast
A decadent and comforting way to elevate leftover Shabbat Challah into a golden, custard-soaked breakfast treat.
Ingredients
- •8 thick slices of day-old Challah bread
- •4 large eggs
- •1 cup whole milk
- •1/2 cup heavy cream
- •2 tablespoons granulated sugar
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •3 tablespoons unsalted butter
- •1 pinch of salt
- •Maple syrup and fresh berries for serving
Instructions
- 1
In a wide, shallow bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- 2
Place the Challah slices into the custard mixture, letting them soak for about 30 seconds per side so they are saturated but not falling apart.
- 3
Heat a large non-stick skillet or griddle over medium heat and melt a tablespoon of butter.
- 4
Place the soaked bread slices in the skillet, working in batches to avoid overcrowding.
- 5
Cook for 3 to 4 minutes per side until the exterior is deep golden brown and the center is set and custard-like.
- 6
Repeat with remaining butter and bread slices, keeping finished batches warm in a low oven if necessary.
- 7
Serve immediately topped with fresh berries and a generous drizzle of maple syrup.
💡 Chef tips
- Always use day-old or slightly stale Challah; fresh bread is too soft and will turn into mush when soaked.
- If you want a crunchier crust, you can add a tablespoon of coarse turbinado sugar to the skillet right before flipping.
- Store leftover custard in the refrigerator for up to 24 hours, but do not soak the bread until you are ready to cook.
✅ How it should turn out
The finished French toast should have a crisp, caramelized exterior with a soft, rich, and aromatic interior that smells of warm cinnamon and vanilla.