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Challah Bread French Toast

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Ready in 15 minutes, 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.

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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.

Challah Bread French Toast

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.
4.67 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: challah, french toast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 418kcal
Author: Liz DellaCroce

Ingredients

  • 8 slices leftover challah bread
  • 3 eggs
  • 1/4 cup milk
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • warm maple syrup and butter to serve

Instructions

  • 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.
Nutrition Facts
Challah Bread French Toast
Amount Per Serving
Calories 418 Calories from Fat 130
% Daily Value*
Total Fat 14.4g 22%
Saturated Fat 6.8g 34%
Trans Fat 0g
Polyunsaturated Fat 7.6g
Cholesterol 311mg 104%
Sodium 681mg 28%
Total Carbohydrates 56.2g 19%
Dietary Fiber 1.8g 7%
Sugars 11.3g
Protein 15.6g 31%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

For more weekend breakfasts, check out my Healthy Breakfast board!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.

 

 

 

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Comments

  6. I went to ChoppedCon last year and it definitely changed my outlook on blogging. I met so many wonderful people and it’s really helped me have the confidence to work hard on my blog and look toward the future. This year’s lineup looks so awesome with Matt Armendariz, and of course, you, Liz! :) I haven’t purchased a ticket yet, but I’d love to win one!

    Reply

  11. I always look for challah bread on the discount bakery rack at the grocery store! It makes THE BEST french toast… and bread pudding. ;) And this conference sounds amazing! I am all tapped out on blogger conferences for this year, but this one is definitely on my radar for 2016. But I am so bummed that I would miss you speaking though because balance is something I have really been struggling with lately.

    Reply

  18. I’d love to hear you speak, that’s a topic I really struggle with and am experiencing a little burnout right now. Chopped is on my list of conferences for the year and I just have to make a final decision…all based on my teeny tiny travel budget of course. :-)

    Reply

  21. I would love to attend Chopped Conference because it would be my first blog conference! I would also love to learn more so that I can take my blog to another level. It would be such an amazing opportunity to network with other bloggers!

    Reply

  25. Would LOVE to meet you in person Liz! Love your blog, have been impressed with what you’ve done to grow it, all the while making time to keep yourself and your family healthy. A true inspiration ????

    Reply

  28. Hi Liz, this recipe looks so delicious and “fluffy!” Yes, I just described french toast as fluffy – haha! This definitely blows a normal french toast recipe out of the water… or pan. ;) Congratulations on your speaking appearance! I entered to win a conference pass to cheer you on… crossing my fingers!

    Reply

  29. First of all… Hollah back to the Challah! I can’t even grasp how awesome this French toast must taste, Liz.
    Secondly… oh em gee… I’ve STILL a blogging conference virgin. To be able to attend my first one with you there would like… squeeeeeee!

    Reply

  30. Considering how much I bumble through on my blog, I have a feeling I would learn a lot from Chopped Con and more experienced bloggers. The French Toast looks great, BTW!

    Reply

  31. It was so great to meet you this weekend! I was just talking to Monique about how I’m looking for conferences to go to where I can really learn and she was telling me to check out Chopped. I especially love that it’s only two hours from my house!

    Reply

  33. Once I made my first loaf of challah bread – I was doomed. Seriously doomed. I have become a TOTAL french toast snob and wont go back to anything else now. It’s a major problem… but a delicious kind of one.

    Reply

  35. I would love to attend Chopped Conference to learn more so that I can take my blog to another level. I work full time fundraising for a non-profit and blog once or twice a week. I have so much to learn about blogging and would really appreciate this opportunity to network with other bloggers and learn more about this hobby that I love.

    Reply

  38. Eeeek! So exciting that you’ll be speaking there Liz! I hope to make it— or at least I’m lining up sitters to do so!

    Reply

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