Delicious Challah French Toast

Challah is hands down the best bread for French toast. Its naturally egg-rich, slightly sweet, brioche-like crumb soaks up the custard mixture beautifully while keeping enough structure that the finished slices don’t fall apart. Once you’ve made it with challah, regular sandwich bread feels like settling.

The cream-instead-of-milk trick is the move that turns weekend brunch into restaurant-level breakfast. Heavy cream creates a richer, more custard-like interior than milk can deliver, and it browns more evenly in the pan. Six eggs to half a cup of cream is the right ratio for eight 1-inch slices.

Ghee (clarified butter) is the fat of choice here, not regular butter. The milk solids removed in clarification mean ghee can hit higher temperatures without burning, giving the bread that golden brown crust without smoky off-flavors. The 2-3 minute cook per side is a hard rule. Faster and the inside stays gooey, slower and the outside burns. Serve with maple syrup, warmed berry jam, fresh berries, or a dusting of powdered sugar.

Pro Tips

• Use day-old challah for best results. Fresh challah is too soft and falls apart when soaked.
• Don’t oversoak. Dip just long enough to coat the surface and absorb a little inside. Soggy bread fries unevenly.
• Cook over medium heat, not high. High heat scorches the outside before the egg custard inside has time to set.
• Keep finished slices warm in a 200°F (95°C) oven on a rack while you fry the rest.

Variations

• Add 1 teaspoon of vanilla extract and 1 tablespoon of orange zest to the custard for brighter flavor.
• Top with stewed apples and crispy bacon for a sweet-savory brunch plate.
• Drizzle with creme anglaise and fresh berries for restaurant-style French toast presentation.