Challah French Toast ~ This classic french toast made with challah bread, milk, eggs, cinnamon and vanilla is the perfect meal to enjoy with the family for breakfast or brunch.
French toast is one of those dishes that you just love. I didn’t try my first french toast until my late teenage years after moving to New York. French toast is not a very popular dish in the Dominican Republic and up until months after I had arrived in New York, I had never heard of this dish.
There is a similar Spanish dish called torrejas that is also made with stale bread dipped in milk and eggs and then fried, but if I told you that I’ve had it I’d be lying.
My first taste of french toast was not very pleasant. The bread was too mushy for my liking and not toasty enough on the outside. I did not eat french toast for a few years after that.
It wasn’t until a close friend, who I visited on a Sunday morning, offered me some she had just finished making. My entire perception on what french toast was supposed to taste like changed right at that moment. I loved it so much that I begged her to teach me how to make it. Since then, I’ve made my own adjustments to the recipe, which I am sharing with all of you now.
Yes, you can make french toast with any sliced bread. I prefer challah, though. The sturdy and spongy texture of the challah allows it to suck up the milk and egg mixture without falling apart. Also, the taste and richness of the bread complements the rest of the ingredients perfectly to give your french toast delicious flavor. Another thing that ensures for a perfect french toast is using a good non-stick pan or griddle that won’t let the bread stick to the pan. I like to use a stove top cast iron non-stick reversible griddle like this one. The griddle will help create the perfect crust on your french toast and give it the right texture.
Accompany this challah french toast with a side of scrambled eggs and fresh fruit for a complete and scrumptious breakfast.
- 1 loaf challah bread, sliced ½ inch thick
- 3 eggs
- ⅔ cups milk
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- maple syrup
- 1 tablespoon powder sugar (optional)
- fresh blueberries (optional)
- Heat a nonstick pan over medium high heat.
- In a large baking dish, beat together eggs, milk, cinnamon and vanilla. Dip bread in egg mixture coating thoroughly, and shaking off any excess before adding to the pan.
- Cook each toast on both sides until golden brown, about 2 minutes each side.
- To serve, drizzle with maple syrup, sprinkle a little powder sugar and top with fresh fruit, if desired.
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