Challah French Toast

Weekends are for brunching at home and this challah french toast was the star of the show this past weekend. It came together in no time and was the perfect brunch to share with others. Making restaurant-quality meals for brunch is such a treat and I always look forward to trying something new.

The challah french toast was fluffy, crispy on the edges, and not overly sweet. I enjoyed making it into a french toast stack that made for a complete meal. Fluffy scrambled eggs, crispy bacon, and some fruit. This was a match made in heaven.

If you like sweet and savory brunch dishes, I highly recommend making this french toast into a stack. If you prefer strictly sweet then just go for the challah french toast served by itself with a healthy drizzle of maple syrup and powdered sugar. Either way you won’t be disspointed.

Oh, if you can’t find challah bread no worries, try to go for brioche! That’s honestly what I was looking for originally. If you can’t find either, use a sweet bread loaf like Hawaiian bread, that would be AMAZING! If you can’t find that then regular bread will do just fine.

Be sure to tag me at @asiliglamcooks if you decide to make this recipe! Shoutout to Ina Garten for the inspo for the recipe and this great foodie Instagram photo that I came across that inspired me as well.

Challah French Toast

Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author natasha


  • 1 loaf Challah bread
  • 6 eggs
  • 1 tbsp of cinnamon
  • 1 tsp of nutmeg
  • 1/4 tsp of salt
  • 1/3 cup of plain white flour
  • 2 tbsp of sugar + more to taste
  • 2 tsp of vanilla extract
  • 4 tbsp of melted butter
  • 1 1/2 cups of milk or half and half
  • Butter and Olive oil for frying

For Topping *optional

  • Fresh berries blueberries and strawberries
  • Whip Cream
  • A dusting of Powdered Sugar
  • Pure Maple Syrup


  • To a bowl, whisk melted butter, eggs, cinnamon, nutmeg, salt, sugar, flour, vanilla extract, and milk until well blended.
  • Slice challah bread into 1 1/2 inch thick slices.
  • To the bowl, add 2-3 slices of challah bread at a time.
  • Dip both sides of the bread into the mixture and ensure it’s well coated.
  • You can allow the bread to sit in the mixture for up to a minute.
  • To a nonstick pan, add a tbsp of butter and tbsp of olive oil and bring to a slight bubble.
  • Once butter is melted and oil is hot, remove bread from the mixture and add to the pan. Do not overcrowd the pan and allow each slide to have its own section on the pan without touching.
  • Cook on medium heat for 2-3 minutes per side until golden brown.
  • Remove from pan and sit in a 200-degree oven to keep warm until all slices are cooked.
  • To serve, top french toast with desired toppings and finish with a drizzle of maple syrup and powdered sugar.


I did a french toast stack, which included scrambled cheddar eggs and bacon! Highly recommend adding that on top of the french toast as well.

P.S. Check out my last recipe here and video here.


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