Whether you have leftover challah from Shabbat dinner or buy a loaf particularly to make French toast, it's the best (and simplest!) Saturday morning breakfast out there.
Challah is unquestionably the greatest bread for French toast. It's strong enough to withstand its custard soak and a drizzle of maple syrup
but soft and fluffy enough to cut with a fork. After just a few minutes in the skillet, the thick slices of challah are wonderfully browned thanks to a generous amount of butter.
How To Make Challah French Toast French toast made with challah is the same as French toast made with other breads. The procedure is straightforward. You'll whisk up milk and eggs scented with vanilla and spices, dip the bread into the custard, then pan fried it in butter until golden brown.
I prefer a substantial (but not ridiculously thick) slice of French toast, so I aim for slices between 3/4 and 1 inch thick.
This ensures that the French toast is cooked thoroughly and attractively browned on the outside without burning the butter. Over medium heat, the slices cook in three minutes on each side.
Four big eggs. 1 cup buttermilk. 1/2 cup whole milk. Half a teaspoon of crushed cinnamon 1/8 teaspoon nutmeg. 1 teaspoon of vanilla extract. 4 tablespoons of butter, divided. 8 (1-inch thick) slices challah.
For serving. Powdered sugar. Maple syrup Sliced bananas or berries are optional.