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Challah French Toast
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Kick up a breakfast classic with an easy, crowd-friendly recipe for Challah French Toast topped with fresh fruit and warm maple syrup.
Nothing says “Merry Christmas!” in our house quite like a homemade brunch enjoyed on a living room floor covered with wrapping paper. And every year, my mom Noni comes up big with a menu of softly scrambled eggs with fresh chives, maple sausage, fruit salad and a carb of choice.
Most years, the designated carb is her famous pancakes, but this year, we’re switching it up and serving my new favorite spin on a breakfast classic: Challah French Toast!
We’ve covered French toast in countless forms around here, from Easy Cinnamon French Toast Sticks and Stuffed French Toast to Cinnamon French Toast Muffins and Overnight French Toast Bake. But now I’m returning to the good ol’ classic custard and buttery bread combo.
Thick-cut slices of Challah (or brioche!) are soaked in a vanilla custard mixture that’s given a citrusy kick courtesy of freshly grated orange zest. A few shakes of cinnamon rounds out one seriously stellar flavor profile fit for breakfast or brunch 365 days a year.
The bread is then pan-fried in melted butter until it’s golden brown and slightly crisped on the edges. Then all that’s left to do is pick your toppings of choice, from a simple drizzle of warm maple syrup or a spoonful or fresh fruit to a decadent addition of caramelized bananas or a shower of powdered sugar.
What’s your go-to breakfast carb of choice? Sound off in the comments below!
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Challah French Toast
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1/4 cup packed light brown sugar
- Unsalted butter, for cooking
- 8 (1-inch thick) slices Challah bread
- Maple syrup, for serving
In a large shallow dish, whisk together the milk, eggs, vanilla extract, cinnamon, orange zest and light brown sugar.
Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, dip each slice of bread in the egg mixture, coating it on all sides and shaking off any excess, then place it in the pan.
Cook the bread until golden, about 2 minutes, then flip it once and cook it an additional 1 to 2 minutes. Repeat the cooking process, adding more butter as needed, with the remaining slices of bread.
Top the French toast with maple syrup and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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