Challah French Toast

Challah French Toast with Vanilla & Cinnamon

Happy Easter Weekend! Can we get a "woo woo" for 4 free days?! 

Challah French Toast is the perfect way to enjoy a long weekend brunch! Make your Challah the day before using our recipe from a few weeks ago & use it to whip up a batch of the most delicious French Toast for brunch! The dense texture of Challah soaks up the French Toast batter just the right amount. You'll end up with an almost cake-like consistency inside & a perfectly crisp outside!

P.S. This recipe also works with any other dense white bread you have at home! Either way, it's best served with maple syrup & a mimosa! :D

Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!

Quantity: 8 pieces of French Toast

2 plates of Challah French toast on a pink & white background


  • 4 eggs
  • 180ml / ¾ c milk
  • 2 TL / 2 tsp vanilla extract
  • 2 TL / 2 tsp cinnamon
  • 8 slices of Challah, cut about 1 ½ cm thick
  • Butter to grease the pan


  1. It’s best to make the batter in 2 batches. Start by adding 2 eggs, half of the milk & 1 TL / tsp of both the vanilla & cinnamon to a shallow bowl. Use a bowl that is wide enough to fit 2 pieces of challah laying down at the same time. Mix the batter with a fork until the egg & milk is combined
  2. Add 2 pieces of challah & let them soak for 1-2 minutes before flipping them over. Leave them soaking on the other side for a minute while you prep the pan
  3. Use a non-stick frying pan & heat it over medium-high heat. Once hot, add a little butter & spread it around
  4. The 2 pieces of challah should be soaked through by now, so go ahead & add both pieces to the pan. Fry the challah on each side for ~3-4 minutes, the end result should be nice & crisp egg-batter on the outside but still juicy on the inside!
  5. While you are cooking your first two pieces, add the next 2 challah slices to the batter to soak, flipping again halfway through. Once the first two pieces are done cooking, set them to the side on a plate & fry the 2 slices of challah which have been soaking
  6. Your batter bowl should be almost empty now, so repeat the whole process from step 1 with the remaining 2 eggs, milk, vanilla, cinnamon & 4 slices of challah!
  7. Serve immediately with fresh fruit, powdered sugar, & maple syrup!

Happy Baking, Easter bunnies!

Post a pic and tag us @nickxfritz_munich with your version!

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