My all-time favorite breakfast is challah french toast. My mom made it for me as a kid and I can’t eat it any other way! The egginess of the challah bread coupled with the soaking of the bread in the egg mixture (rather than just dunking it) is what makes it extra decadent. I know you’ll be eating this right off the griddle!
Challah french toast
- 6 large eggs
- 1 1/2 cups milk, any kind
- 1 teaspoon store bought (or homemade) vanilla extract
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 tablespoon honey (omit if you have kids under 1)
- A dash of kosher salt
- 1 large loaf challah bread
- 1 tablespoon unsalted butter
- In a large shallow bowl, whisk together the eggs, milk, vanilla, pumpkin pie spice, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 2 minutes, turning once.
- Heat 1 tablespoon butter on a griddle pan over medium-low heat. Add the soaked bread and cook for 4 minutes on each side, until nicely browned and cooked through. Cook the remaining soaked bread slices, adding butter as needed, until it’s all cooked.
- Serve hot with maple syrup, and fresh fruit. Enjoy!