• Suzanne Yearley

For the Leftovers: Challah French Toast for Breakfast

September 9, 2018

Suzanne Yearley

This delicious French Toast is one way to re-purpose your holiday leftovers. Better with slightly stale bread, keep your loaf in a sealed container on the counter for up to 3 days and breakfast at will. Or if you've had your fill of challah for now, you can always freeze what's left of your loaf and pull it out in a few weeks when the mood suits. Leave the frozen bread on the counter the night before and it will be ready to go in the morning. Not a planner, when ready to eat briefly defrost the bread in the microwave and proceed with the recipe.

Either way, these pillowy slices with just the right amount of perfume from the vanilla and cinnamon, are just the thing for company or a family meal. "Just one bite," I hoped, but I couldn't stop. Perhaps you will have better luck? I will leave that to you.

Secrets to Success:

  • Works best with stale bread.

  • Don’t over soak the bread. It should be lightly saturated not falling apart.

  • Leftover baguette also makes fantastic French toast. Cut crosswise into 1 ½”-thick-rounds.

  • The sugar in the custard helps keep the French Toast crisp.

  • Watch the heat very carefully: French toast burns quickly!

Challah French Toast


1 cup 2% milk

2 large eggs

1 1/2 teaspoons vanilla

½ teaspoon ground cinnamon

2 tablespoons packed light brown sugar

2-4 tablespoons unsalted butter

12 slices of challah bread, 1” to 1 ½” thick 

confectioners’ sugar for dusting

fruit for serving

maple syrup for serving


Heat the oven to 200^degrees F. and place a wire rack on a sheet pan inside. In a bowl or large measuring cup, whisk together the milk, eggs, vanilla, cinnamon,  and sugar until well-blended. Heat 1 tablespoon of the butter in a skillet large enough to hold four slices of bread over medium heat. Meanwhile, arrange four slices of the challah in a (9x11) pyrex dish, and top with 1/3 of the custard mixture.  Turn the slices once to make sure they are dipped on both sides, but do not over-soak the bread. When the butter has stopped foaming, add the bread and cook, adjusting the heat and adding more butter as necessary, until golden brown, about 3-5 minutes on each side. Remove to a plate, dust with confectioners’ sugar and serve immediately with fruit and syrup.  Alternatively, transfer to the oven and keep warm while cooking the remaining bread. Serve as soon as possible. 

Serves 4-6.



good for leftovers





Family Meal

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