Challah French Toast

If you happen to have leftover Challah, try this French Toast recipe for your next lazy weekend breakfast. 

Challah French Toast For a Lazy Weekend Breakfast 

My youngest is a very picky eater, so I often make French Toast for him to ensure he gets some much-needed protein from the eggs.

This French Toast Challah is a great recipe to try to use up leftover Challah. Though, if I’m being 100% honest, we’ve never had ‘leftover’ Challah or any other type of bread in our house.

When we lived in Massachusetts, the Panera Bread near us made Challah every Thursday and Friday. Unfortunately, here in South Carolina that isn’t the case.

I’ve been on a search for a great bakery here in Charleston so I can grab some Challah every once in a while. I try to grab two loaves whenever I see it in a local grocery store bakery and use one to make this Challah French Toast. 

Challah French Toast

Challah French Toast


  • 6 large eggs
  • 1 ½ cups milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large loaf challah
  • Unsalted butter, for frying
  • Vegetable oil, if desired for frying



Slice the challah into ¾ inch to 1 ½ inch slices, depending on how thick you want the toast to be. Be aware, a thicker toast will increase the cooking time slightly.

In a shallow baking dish (like a pie plate), beat the eggs with the milk, cinnamon, honey, vanilla, and salt until well blended. 

Place two slices of challah into the egg mixture and allow to soak for up to two minutes, turning over once to coat both sides.

Heat a large skillet over medium heat. Add the butter (and oil if desired) and heat until the butter has melted.

Add two challah slices to the skillet at a time and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. 

Repeat with the remaining challah. Keep completed french toast in a warm oven (200 degrees) on a parchment-lined baking sheet, if desired.)

Serve hot with maple syrup, powdered sugar, and/or preserves.


Using both vegetable oil and butter for frying keeps the smoking point down, protects the butter from browning, and yields a more golden, crispy texture to the toast.

One of these days I’m going to have a marathon weekend baking session and bake all of the bread. When I do, I will definitely try my hand at homemade Challah. In the meantime, storebought will have to do and this Challah French Toast recipe is a new family staple.

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