My husband and I have an understanding. I do most of the dinner cooking, and he does most of the breakfast cooking once the weekend rolls around.
So when a big snowstorm was heading out way (again), and his office was predicted to be closed the next day, he came home with a killer loaf of Challah from a bakery in NYC to make one of our favorites - Challah French Toast.
Challah is fluffy, eggy and delicious, and works so beautifully as the base of French toast. I really liked that the loaf he bought had poppy seeds on it, too, because it added a nice bit of crunch. This is definitely one of my favorite, indulgent breakfasts.
This is great on its own, served with oven baked bacon, turkey sausage patties, or pork breakfast sausage patties.
Side note: if you have any leftover Challah, it's ridiculously good as a Challah Nutella Banana Panini. Trust.
📖 Recipe
Breakfast for Dinner: Challah French Toast
Instructions
- Preheat a griddle to medium-high (or 375°F). In a large bowl, whisk together eggs, milk, vanilla, and ground cinnamon.
- Once the griddle is hot, lightly coat the griddle with oil and melt a little butter on top and spread around. Submerge the bread in the egg mixture, one slice at a time, pressing each side down for 5 seconds, and allowing excess egg mixture to drip off back into the bowl. Place bread onto the griddle and fry, flipping as needed, until golden brown on both sides, about 5 minutes per side.
- To serve, place French toast on a platter and dust with powdered sugar. Top with maple syrup and fresh fruit or other toppings as desired.
Katie says
Ooooh challah makes the best French toast! We have some in the freezer. I have to talk Daniel into French-toastifying it this weekend!
Laura says
Love the syrup shot and love breakfast for dinner. Now I want someone to make me challah!
Ashley says
Yeah, this was some seriously tasty French toast! I should NOT be looking at it after midnight...the cravings may strike again 😉