Transform leftover challah bread into the best French toast you’ll ever eat. Ideal for making ahead and freezing or serving for a lazy weekend breakfast.
Last fall my Aunt Sabrina visited from Berkeley and hosted the most incredible Shabbat dinner at my mom’s house during her stay. We enjoyed a simple meal of Lebanese salad, roast chicken, roasted root vegetables and freshly baked challah bread.
While I had made challah bread a few times before, it had honestly been years and I’m pretty sure I may have been 8 in Sunday school. Why on earth I waited so long? I have no idea.
To help you connect the dots, Sabrina is Ema Ljuba (my grandmother)’s daughter. This challah bread recipe has been passed down for generations and I look forward to passing it down to my boys – especially Chef Asher.
Of course, as anyone who grew up in a Jewish household knows, the best part about homemade challah bread on Friday is homemade challah bread French toast on Saturday morning! The soft, dense, eggy bread is the ideal candidate for the classic French toast breakfast. You can serve it with butter and maple syrup but it’s so decadent you almost don’t need it.
Your fork is waiting.
- 8 slices leftover challah bread
- 3 eggs
- 1/4 cup milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- warm maple syrup and butter to serve
Pre-heat a non-stick griddle over medium-high heat.
In a large shallow bowl or pie plate, whisk together eggs, milk, cinnamon and vanilla. Soak challah bread for 30 seconds on each side then place in single layer on the griddle.
Cook for 2 minutes on the first side then flip to brown the second side. Continue steps until all challah is cooked.
Serve challah French toast with warm maple syrup and butter if you wish.
For more weekend breakfasts, check out my Healthy Breakfast board!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.
Speaking of special breakfasts and special occasions, I am thrilled to finally announce that I will be speaking at Chopped Conference taking place October 15-16 in Kansas City! I’ve attended numerous blogging conferences over the years but my experience at Chopped Con 2014 was, by far, one of the best.
The Mission of Chopped Conference is to bring together different communities of people with a passion for food around the core ideas of love, family, and community, and finding ways to share that via blogging to a larger audience. [bctt tweet=”Enter to win a FREE ticket to @ChoppedCon – the ultimate food blogging conference!”] I’ll be speaking about the importance of maintaining a healthy blog-life balance and staying off the food blogger “hamster wheel.” I hope to inspire others by sharing my tried and true strategies for avoiding burnout while finding long term success. Spoiler Alert: your definition of success might not be the same as the blogger sitting next to you.