Challah French Toast

26 Apr

A treat from my childhood with my own little twist.

Time: 15min prep, 20min cook                 Serves: 2


  • 4 slices of challah – about 1-inch thick (day old is best)
  • 1/3 cup milk (I used skim)
  • 1 large egg
  • 1 1/2 tbsp AP flour
  • 1 tsp brown sugar
  • 1 tbsp Licor 43 (vanilla flavored liquor) or 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1-2 tbsp butter
  • confectioners sugar, to serve
  • maple syrup, to serve

How to make it

  • Combine milk, egg, flour, sugar, liquor/extract and cinnamon in a bowl. Whisk & mix well to incorporate. Pour into an 8×8 glass casserole dish or similar.
  • Soak challah pieces in egg mixture for 60 seconds on each side. You will probably have to do this in batches.
  • Heat a large skillet over medium heat. Add 1 tbsp butter. Once melted, add first batch of challah pieces.
  • Cook for 3-5 minutes on each side, until well browned & cooked through but not burned. Pay close attention and adjust temperature as needed.
  • Add butter as needed and repeat with next batch until all challah is cooked.
  • Serve sprinkled with powdered sugar and maple syrup on the side for each person to drizzle on to their liking.


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