They say the French do some things better.. fries, kisses, and of course toast. You know when you have French toast at a restaurant and it is so wonderfully thick and rich? But then you try to make it on your own with the sandwich bread that has a questionable expiration date and it doesn’t taste the same? What a mystery!! The key to amazing, restaurant style French toast is all in the bread. And hands down the best bread for French toast is Challah bread. There’s a recipe on my blog for Challah bread (link) if you’re feeling extra diy today. If not, that’s okay. Pick up a loaf at your favorite bakery.
The recipe below feeds 3-4 people and uses half the loaf, but go ahead and double everything to feed a crowd!Print
This French Toast is thick, rich, and with just the right amount of sweetness from the added honey and cinnamon.
- 1/2 loaf Challah Bread (Sliced into 1-inch thick slices)
- 3 eggs
- 3/4 cup half and half (may substitute milk)
- 1 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- canola oil or butter (for greasing)
- berries, syrup, powdered sugar, etc. (Optional: For topping)
- In a large shallow dish whisk the eggs, half and half, vanilla, honey, cinnamon and salt together until well blended.
- Preheat a large skillet or griddle on medium heat. Soak the challah slices in the egg mixture for 2 minutes on each side
- Grease the heated skillet with oil or butter and add the soaked bread slices. Cook for 2-3 minutes on each side until golden brown.
- Serve hot with toppings of your choice.
Depending on the size of your skillet or griddle, you may need to cook the toast in batches. You can place the finished slices on a baking sheet in a low temp oven (200° F) to keep warm.
- Category: Breakfast
- Cuisine: American