Challah French Toast With Cinnamon-Sugar Glaze

By Melissa Clark

Challah French Toast With Cinnamon-Sugar Glaze
David Malosh for The New York Times. Food Stylist: Vivian Lui.
Total Time
50 minutes, plus soaking
Rating
5(1,064)
Comments
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Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through.

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Ingredients

Yield:4 to 6 servings

    For the French Toast

    • 2cups whole milk
    • ½cup heavy cream or half-and-half (or use more milk)
    • 4large eggs plus 2 large egg yolks
    • 2teaspoons vanilla extract
    • ½teaspoon finely grated lemon zest (optional)
    • ¾teaspoon ground cardamom
    • Pinch of salt
    • 1loaf challah bread (about 1 pound), cut into 1¼-inch slices
    • 4 to 6tablespoons unsalted butter, plus more as needed
    • ¼cup granulated sugar
    • ½teaspoon ground cinnamon

    For the Toppings

    • Maple syrup
    • Cherry or other jam
    • Whipped mascarpone or crème fraîche
    • Berries
    • Sliced bananas
    • Chopped pineapple chunks
    • Mini chocolate chips
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), ½ teaspoon cardamom and salt.

  2. Step 2

    Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.

  3. Step 3

    In a medium bowl, whisk together sugar, cinnamon and remaining ¼ teaspoon cardamom. Set aside.

  4. Step 4

    Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.

  5. Step 5

    Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

Ratings

5 out of 5
1,064 user ratings
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Comments

Maria

Even better made with cinnamon challah, available here in the Bay Area. I have made this for many years. Don’t understand the long soak time, though- my experience is that more than a brief soak causes the bread to disintegrate.

Greenville Foodie

The real trick is to soak the challah long enough. Couple of hours are bare minimum. A chef on the old California Zephyr (pre Amtrak) clued me into this. He soaked overnight but I think that is over kill. Saute in butter at a low heat until brown, flip and repeat on second side. Use your best maple syrup and enjoy! Best French Toast ever. Ask my friends that I have made this for.

beth

The delicious, perfect challah I make from Melissa’s recipe here makes the best French Toast, but it soaks up all the liquid immediately upon adding the bread to the milk and egg mixture. If I don’t cook it right away it falls apart. I am going to try this caramelization technique with leftover challah from Rosh Hashana. Shana tova, with the added wish of a year of peace and civility in this world.

Steve

Been making challah French toast for 30’or more years. Came across this recipe recently. Never going back to “ plain old French toast.” Definitely a keeper. My wife, who rarely Raves about any dish couldn’t stop saying yum.

Sarah

Hey all! How long are you cooking your toast for and around what temp? Trying to not over cook outside but don’t want an undercooked center…

Katie

We be made this three times this fall, including Thanksgiving morning and Christmas morning. It’s so good! The lemon zest brings a bright surprise. We used the Blackstone for Christmas morning, making for a quick family meal. A new family tradition for sure.

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