Challah French Toast

Upgrade Your French Toast Game

Impress your family and guests with challah french toast

Challah is a special Jewish braided egg bread eaten on Sabbath and Jewish holidays. However, you don’t need to be Jewish to enjoy this treat. Left over Challah is plentiful this time of year, and we consistently have family around. There are many ways to enjoy left over Challah, but having it for breakfast in the form of french toast is one of the easiest and tastiest ways to prepare Challah.

Let’s talk about what ingredients you’ll need:

1 Challah Loaf
1 Egg
1/4 Cup Milk or Buttermilk
1 teaspoon Pure Vanilla Extract
1 teaspoon Grand Marnier
1/2 teaspoon Nutmeg
1/2 tablespoon Ground Cinnamon
1 tablespoon Butter
Everything starts with butter

First, you want to start with the butter. Grab a well seasoned cask iron pan, or your favorite heavy bottomed pan and gently melt a pat of butter on it. Once it’s melted and the bottom is evenly coated, bring the pan up to medium heat.

Combine ingredients for a simple french toast batter

While the butter is melting and pan is heating, you’ll want to whip together your batter. You can use any recipe you like, but for our sake we stuck with a simple one. Combine the Egg, Milk, Vanilla Extract, Grand Marnier, Nutmeg and Ground Cinnamon into your favorite mixing bowl. Using a whisk or fork quickly combine the ingredients until they are evenly distributed.

Sliced Challah

Next, slice up your Challah. We enjoy nice thick slices, about 1.5–2" thick, but you can cut them as thick or as thin as you like. One thing to note about Challah is because it is an egg bread it caramelizes or even burns quicker than standard white bread.

Bathe the challah in french toast batter

Here comes the fun part. Grab a slice and dunk it into the batter. Rotate it a few times to make sure it’s evenly coated, but not soaked or soggy as cooking only lasts a few minutes.

After about 2 minutes on medium heat

Your pan should be nice and hot now. As you place your battered challah on its surface it should crackle and sizzle. Don’t touch it, let it crisp up and caramelize on the pan for about 2–3 minutes before you flip. The bottom should have a great golden brown color

Plated and ready for service

After an additional 2–3 minutes on the other side they’re ready to plate. Carefully remove them from the pan and transfer them onto a serving dish or individual plates. They’re ready to eat, but we prefer to dust our’s with powdered sugar and serve them with a jar of maple syrup.

If you make these for your friends and family, please let us know how they turned out!

B’teavon!

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