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A beautiful stack of thick-cut challah french toast with maple syrup and fresh berries.

Challah French Toast Recipe: The Ultimate Guide to Perfect Brunch

The ultimate challah french toast recipe! Learn how to make thick, fluffy, and custardy French toast with a perfect golden-brown crust. This foolproof recipe guarantees no more soggy centers and is perfect for a luxurious weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast
  • 8 slices day-old challah bread about 1-inch thick
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 1/4 tsp salt
  • 3 tbsp unsalted butter for frying, more as needed
For Serving
  • Pure maple syrup
  • Powdered sugar
  • Fresh berries

Equipment

  • 1 Large shallow dish (pie plate or baking dish)
  • 1 Whisk
  • 1 Large non-stick skillet or griddle
  • 1 Spatula

Method
 

  1. In a large, shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
  2. Working in batches, place the challah slices in the custard mixture and let them soak for 20-30 seconds per side, until saturated but not falling apart.
  3. Melt 1 tablespoon of butter in a large non-stick skillet or on a griddle over medium-low heat until it's shimmering.
  4. Lift a slice of soaked challah from the custard, allowing the excess to drip back into the dish. Place it in the hot pan and cook for 3-4 minutes per side, until a deep golden brown and the center is cooked through.
  5. Repeat with the remaining slices, adding more butter to the pan as needed. Serve immediately with your favorite toppings.

Notes

Day-Old Bread is Key: Using slightly stale challah is crucial for preventing soggy French toast. If your bread is fresh, you can dry it out by leaving the slices out on a wire rack for a few hours, or baking them in a 300°F (150°C) oven for about 10-15 minutes.
Don't Overcrowd the Pan: Cook only 2-3 slices at a time to maintain the pan's temperature and ensure the slices get a nice, even crust.
Keep it Warm: If you're cooking for a crowd, you can keep the finished French toast warm in a 200°F (95°C) oven on a baking sheet while you cook the remaining batches.