Challah French Toast: The Perfect Recipe for Day-Old Challah

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There’s nothing quite like the feeling of opening your bread box on Sunday morning and finding a slightly stale loaf of challah from Friday night’s dinner. Most people might see this as a kitchen disappointment, but I see it as an opportunity. Day-old challah is actually the secret weapon for the most incredible French toast you’ll ever make.

The beauty of challah lies in its rich, eggy dough that’s already sweetened with a touch of honey or sugar. When it’s a day or two old, the bread develops the perfect texture for soaking up custard without falling apart. Fresh bread gets soggy, but slightly stale challah holds its shape while absorbing every bit of that vanilla-scented egg mixture. I learned this trick from my grandmother, who never let a piece of challah go to waste.

Why Day-Old Challah Makes the Best French Toast

The key to perfect challah French toast is getting your custard ratio just right. I use a combination of eggs, milk, and a splash of vanilla, with just enough sugar to complement the bread’s natural sweetness without overpowering it. The thickness of your slices matters too. Cut them about three-quarters of an inch thick so they can soak up the custard but still maintain some structure when you flip them in the pan.

Getting the Perfect Custard and Slice Thickness

This recipe works beautifully for weekend brunches or holiday mornings when you want something special without too much fuss. Serve it with maple syrup, fresh berries, or even a dusting of powdered sugar. The rich flavor of the challah means it doesn’t need much to shine.

Challah French Toast: The Perfect Recipe for Day-Old Challah - Jewish recipe
There's nothing quite like the feeling of opening your bread box on Sunday morning and finding a slightly stale loaf of challah from Friday night's dinner. Most people might see this as a kitchen disappointment, but I see it as an opportunity. Day-old challah is actually the secret weapon for the most incredible French toast you'll ever make. The beauty of challah lies in its rich, eggy dough that's already sweetened with a touch of honey or sugar. When it's a day or two old, the bread develops the perfect texture for soaking up custard without falling apart. Fresh bread gets soggy, but slightly stale challah holds its shape while absorbing every bit of that vanilla-scented egg mixture. I learned this trick from my grandmother, who never let a piece of challah go to waste. The key to perfect challah French toast is getting your custard ratio just right. I use a combination of eggs, milk, and a splash of vanilla, with just enough sugar to complement the bread's natural sweetness without overpowering it. The thickness of your slices matters too. Cut them about three-quarters of an inch thick so they can soak up the custard but still maintain some structure when you flip them in the pan. This recipe works beautifully for weekend brunches or holiday mornings when you want something special without too much fuss. Serve it with maple syrup, fresh berries, or even a dusting of powdered sugar. The rich flavor of the challah means it doesn't need much to shine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 slices day-old challah cut 3/4-inch thick
  • 4 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter for cooking
  • maple syrup for serving
  • powdered sugar for dusting, optional

Method
 

  1. In a shallow dish or pie plate, whisk together eggs, milk, sugar, vanilla, salt, and cinnamon until well combined and no streaks of egg white remain.
  2. Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and foam.
  3. Working with 2-3 slices at a time, dip each piece of challah into the egg mixture, letting it soak for about 30 seconds per side. The bread should absorb the custard but not fall apart.
  4. Place soaked bread slices in the hot skillet. Cook for 3-4 minutes until golden brown and crispy on the bottom.
  5. Flip carefully with a spatula and cook another 2-3 minutes until the second side is golden brown and the center feels set when gently pressed.
  6. Transfer cooked French toast to a warm plate. Add more butter to the pan as needed and repeat with remaining slices.
  7. Serve immediately with maple syrup and a light dusting of powdered sugar if desired.

Notes

The bread should be at least one day old for best results. If your challah is very fresh, you can lightly toast the slices first to help them hold their shape. French toast can be kept warm in a 200°F oven for up to 30 minutes. Leftover French toast reheats well in the toaster or oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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