29 Delectable Challah French Toast Variations for Breakfast Bliss

Nothing says cozy weekend breakfast quite like challah French toast—that golden, custardy comfort food that turns simple mornings into something special. Whether you’re craving classic cinnamon bliss or adventurous new twists, we’ve gathered 29 irresistible variations to inspire your next brunch. Get ready to slice, dip, and sizzle your way to breakfast bliss with these easy, crowd-pleasing recipes!

Classic Cinnamon Challah French Toast

Cinnamon challah French toast is the weekend breakfast upgrade you didn’t know you needed. Crispy edges, custardy centers, and that warm spice hug will have everyone fighting for seconds. Trust me, this recipe is about to become your new brunch MVP.

Ingredients

– 4 thick slices of day-old challah bread (stale bread soaks up custard better)
– 2 large eggs, preferably room temperature for smoother mixing
– 1/2 cup whole milk (the richness makes all the difference)
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– Pinch of salt (my secret for balancing sweetness)
– 2 tablespoons unsalted butter for frying
– Maple syrup for serving (the real stuff, always)

Instructions

1. Slice challah into 1-inch thick pieces if not pre-sliced.
2. In a shallow bowl, whisk eggs vigorously until fully blended and pale yellow.
3. Pour in milk and continue whisking until the mixture is completely smooth.
4. Add sugar, vanilla extract, cinnamon, and salt to the egg mixture.
5. Whisk for 30 seconds until all ingredients are fully incorporated and no streaks remain.
6. Heat a large non-stick skillet or griddle over medium heat for 2 minutes.
7. Add 1 tablespoon of butter to the hot skillet and swirl to coat the surface.
8. Dip one challah slice into the egg mixture, coating both sides thoroughly.
9. Let excess custard drip off for 5 seconds before transferring to the skillet.
10. Repeat with remaining slices, working in batches to avoid overcrowding.
11. Cook French toast for 3-4 minutes until the bottom is golden brown with crisp edges.
12. Flip each slice using a spatula and cook for another 3-4 minutes.
13. Transfer cooked slices to a wire rack instead of a plate to prevent sogginess.
14. Wipe the skillet clean and melt remaining butter before cooking next batch.
15. Repeat dipping and cooking process with remaining challah slices.

Heavenly texture meets cozy flavor in every bite—crispy exterior giving way to that soft, cinnamon-kissed center. Drizzle with warm maple syrup and watch it soak into all those nooks and crannies. For next-level indulgence, top with fresh berries and a dollop of whipped cream.

Vanilla-Infused Challah French Toast

Kickstart your weekend with this vanilla-infused challah French toast that transforms basic breakfast into something extraordinary. Keep it simple but spectacular—this recipe delivers restaurant-quality results with pantry staples. Know that first golden-brown bite will have everyone begging for seconds.

Ingredients

– 4 thick slices of day-old challah bread (stale bread absorbs better!)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1 cup whole milk (the richness makes all the difference)
– 2 tbsp granulated sugar (I always add an extra sprinkle)
– 1 tbsp pure vanilla extract (don’t skimp—this is the star)
– ¼ tsp ground cinnamon (my secret warming touch)
– Pinch of fine sea salt (balances the sweetness perfectly)
– 2 tbsp unsalted butter (for that beautiful golden crust)
– Maple syrup for serving (the real stuff only!)

Instructions

1. Slice challah bread into 1-inch thick pieces using a serrated knife.
2. Whisk 2 large eggs in a shallow baking dish until fully combined.
3. Pour 1 cup whole milk into the egg mixture.
4. Add 2 tablespoons granulated sugar to the liquid mixture.
5. Measure 1 tablespoon pure vanilla extract into the bowl.
6. Sprinkle ¼ teaspoon ground cinnamon over the mixture.
7. Add a pinch of fine sea salt to balance flavors.
8. Whisk all ingredients vigorously until completely smooth and uniform.
9. Heat a large non-stick skillet over medium heat for 2 minutes.
10. Melt 2 tablespoons unsalted butter in the heated skillet, swirling to coat the surface evenly.
11. Dip one challah slice into the egg mixture, counting to 5 seconds.
12. Flip the slice and soak the other side for another 5 seconds.
13. Transfer the soaked bread directly to the hot skillet.
14. Repeat the dipping process with remaining bread slices.
15. Cook French toast for 3-4 minutes until the bottom develops deep golden-brown color.
16. Flip each slice using a spatula when the edges look slightly crispy.
17. Cook the second side for another 3 minutes until equally golden.
18. Check that the internal temperature reaches 160°F using an instant-read thermometer.
19. Transfer finished French toast to a wire rack (this prevents sogginess!).
20. Serve immediately with warm maple syrup drizzled generously over the top.

Unbelievably fluffy inside with that signature crispy, buttery crust that crackles when you cut in. Use fresh berries and powdered sugar for an Instagram-worthy presentation, or go classic with just that warm maple syrup cascade. Understand this will become your new Sunday morning ritual—the vanilla perfume alone will have neighbors knocking.

Berry-Loaded Challah French Toast

Whip up the most decadent breakfast upgrade you’ll make all season. This berry-stuffed challah transforms ordinary French toast into a showstopping brunch centerpiece that’ll have everyone begging for your recipe.

Ingredients

– 8 thick slices of day-old challah (stale bread soaks up custard better)
– 1 cup mixed fresh berries (I always grab extra blueberries for bursting pockets)
– 3 large eggs at room temperature (they incorporate more smoothly)
– 1 cup whole milk (the richness makes all the difference)
– 2 tbsp granulated sugar
– 1 tsp pure vanilla extract (skip the imitation stuff)
– 1/2 tsp ground cinnamon
– 4 tbsp unsalted butter (for that golden crispy edge)
– Maple syrup for serving (the real deal, never pancake syrup)

Instructions

1. Slice challah into 1-inch thick pieces and make a pocket in each slice by cutting horizontally without going through the bottom.
2. Stuff each pocket with about 2 tablespoons of mixed berries, pressing gently to secure.
3. Whisk eggs vigorously in a shallow bowl until completely smooth and pale yellow.
4. Pour in milk while continuously whisking to create a homogeneous custard base.
5. Add sugar, vanilla extract, and cinnamon to the egg mixture, whisking for 30 seconds until fully dissolved.
6. Heat a large non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
7. Melt 1 tablespoon of butter in the hot skillet, swirling to coat the surface evenly.
8. Dip one stuffed challah slice into the custard mixture, counting to 5 seconds per side for perfect saturation without sogginess.
9. Let excess custard drip off for 3 seconds before transferring to the hot skillet.
10. Cook for 3-4 minutes until the bottom develops deep golden-brown crust and releases easily from the pan.
11. Flip carefully using a thin spatula and cook another 3 minutes until the second side matches the first.
12. Transfer cooked French toast to a wire rack (this prevents steaming and keeps it crispy).
13. Repeat the dipping and cooking process with remaining slices, adding more butter to the skillet as needed.
14. Serve immediately with warm maple syrup drizzled over the top.

Serve this beauty while it’s still warm from the skillet. The challah develops this incredible custard-soaked interior that contrasts with the crispy, buttery crust. Those berry pockets burst with juicy sweetness in every bite—try it with a dollop of whipped cream for extra indulgence.

Maple-Pecan Glazed Challah French Toast

Ready to transform your breakfast game? This maple-pecan glazed challah French toast delivers that perfect sweet-savory crunch. Seriously, your weekend brunch will never be the same.

Ingredients

• 4 thick slices challah bread (day-old works best for absorption)
• 2 large eggs (I prefer room temp for smoother mixing)
• 1/2 cup whole milk (trust me, the richness matters)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/4 tsp ground cinnamon
• 2 tbsp unsalted butter (for that golden crisp)
• 1/2 cup pure maple syrup (grade A dark for robust flavor)
• 1/3 cup chopped pecans (toasted pecans add amazing crunch)

Instructions

1. Whisk 2 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon in a shallow bowl until fully combined.
2. Dip each thick challah slice into the egg mixture, letting it soak for 30 seconds per side until saturated but not falling apart.
3. Heat a large non-stick skillet over medium heat and melt 2 tbsp unsalted butter until bubbling but not browned.
4. Cook the soaked challah slices for 3-4 minutes per side until deeply golden brown with crisp edges.
5. While French toast cooks, combine 1/2 cup maple syrup and 1/3 cup chopped pecans in a small saucepan over low heat.
6. Simmer the maple-pecan glaze for 2 minutes until slightly thickened and fragrant, stirring constantly.
7. Transfer cooked French toast to plates and immediately drizzle with the warm maple-pecan glaze.
8. Let the glaze set for 1 minute before serving to allow it to cling perfectly to the toast.

Amazingly crisp edges give way to that signature challah fluffiness underneath. The warm maple glaze soaks in just enough while toasted pecans provide that essential crunch. Try stacking slices with fresh berries between layers for an Instagram-worthy brunch situation.

Orange Zest Challah French Toast Delight

Orange zest challah French toast delight transforms your brunch game overnight. Grab that slightly stale loaf and let’s create something magical that’ll have everyone begging for seconds. This citrus-kissed beauty comes together in minutes but tastes like you spent hours in the kitchen.

Ingredients

– 4 thick slices of day-old challah (stale bread absorbs better, trust me)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1/2 cup whole milk (the richness makes all the difference)
– 1 tablespoon granulated sugar (just enough sweetness)
– 1 teaspoon pure vanilla extract (skip the imitation stuff)
– Zest of 1 large orange (freshly grated for maximum flavor)
– 1/2 teaspoon ground cinnamon (my secret flavor booster)
– Pinch of salt (balances the sweetness perfectly)
– 2 tablespoons unsalted butter (for that golden crisp exterior)
– Maple syrup for serving (the real Vermont kind, always)

Instructions

1. Whisk together eggs, milk, sugar, vanilla extract, orange zest, cinnamon, and salt in a shallow bowl until fully combined.
2. Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter until it stops foaming.
3. Dip one challah slice into the egg mixture, letting it soak for 30 seconds per side until saturated but not falling apart.
4. Transfer the soaked bread to the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
5. Flip the French toast using a spatula and cook the other side for another 3 minutes until equally golden.
6. Remove the cooked slice to a wire rack (this prevents sogginess better than a plate).
7. Repeat the dipping and cooking process with remaining bread slices, adding more butter as needed.
8. Serve immediately while hot and crispy. Drizzle generously with maple syrup.

Deliciously crisp on the outside while remaining custardy-soft inside, this French toast delivers bright citrus notes that cut through the richness. Try topping with fresh berries or a dollop of whipped cream for extra flair—it’s equally stunning for lazy weekends and impressive enough for holiday gatherings.

Nutella-Stuffed Challah French Toast

Forget everything you thought you knew about French toast—this Nutella-stuffed challah version will literally break the internet.

Ingredients

– 4 thick slices of challah bread (day-old works best for absorption)
– ½ cup Nutella (I keep mine at room temp for easy spreading)
– 3 large eggs (room temperature blends smoother)
– ½ cup whole milk (the richness makes all the difference)
– 1 tsp vanilla extract (pure vanilla is my non-negotiable)
– ¼ tsp ground cinnamon (just a warm hint)
– Pinch of salt (balances the sweetness perfectly)
– 2 tbsp unsalted butter (for that golden crisp)
– Powdered sugar and fresh berries for serving (my favorite finishing touch)

Instructions

1. Slice each challah piece horizontally through the center, stopping ½ inch from the edge to create a pocket. 2. Spread 2 tablespoons of Nutella inside each pocket, sealing the edges gently. 3. Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow bowl until fully combined. 4. Dip each stuffed challah slice into the egg mixture, letting it soak for 30 seconds per side. 5. Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. 6. Cook 2 slices at a time for 3-4 minutes per side until golden brown. 7. Repeat with remaining butter and challah slices. 8. Dust with powdered sugar and top with fresh berries immediately. But this French toast delivers that magical pull-apart moment with oozy Nutella center—serve it with crispy bacon for that sweet-salty knockout punch.

Caramelized Banana Challah French Toast

Unexpectedly transform your weekend brunch with this caramelized banana challah French toast. Upgrade stale bread into golden, custardy perfection. Unlock next-level flavor with buttery bananas that melt into every bite.

Ingredients

– 4 thick slices of day-old challah bread (stale bread absorbs better!)
– 2 large eggs, preferably room temperature for even mixing
– 1/2 cup whole milk (the richness makes all the difference)
– 1 teaspoon pure vanilla extract (skip the imitation stuff)
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, divided
– 2 ripe bananas, sliced 1/4-inch thick (spotty ones caramelize best)
– 2 tablespoons brown sugar
– Maple syrup for serving (the real Vermont kind, always)

Instructions

1. Whisk eggs, milk, vanilla extract, granulated sugar, and cinnamon in a shallow bowl until fully combined.
2. Soak each challah slice in the egg mixture for 45 seconds per side—press gently to help absorption.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat until bubbling.
4. Cook 2 soaked bread slices for 3-4 minutes until golden brown with crisp edges.
5. Flip French toast and cook another 3 minutes until both sides are evenly browned.
6. Transfer cooked slices to a wire rack—this keeps them crispy instead of steaming.
7. Repeat steps 3-6 with remaining butter and bread slices.
8. Arrange banana slices in the same hot skillet in a single layer.
9. Sprinkle brown sugar evenly over bananas and cook undisturbed for 90 seconds.
10. Flip bananas carefully and cook another 60 seconds until caramelized and glazed.
11. Top French toast with caramelized bananas immediately while still hot.
Velvety custard centers contrast with crispy edges in every forkful. Vibrant banana caramel creates pools of buttery sauce that soaks into the bread. Serve with extra maple syrup for dipping or layer with whipped cream for dessert-style indulgence.

Savory Herb and Cheese Challah French Toast

Kickstart your weekend with this next-level breakfast mashup that turns classic challah into the most decadent French toast you’ve ever tasted. We’re talking savory herbs, melty cheese, and that perfect golden-brown crust that’ll make you forget sweet versions ever existed. Trust me, this is the brunch showstopper you didn’t know you needed.

Ingredients

– 4 thick slices of day-old challah (stale bread absorbs better!)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1/2 cup whole milk (the richness makes all the difference)
– 1/4 cup grated sharp cheddar cheese (I always go extra sharp for maximum flavor)
– 2 tbsp freshly chopped chives (fresh herbs really elevate this)
– 1 tsp dried thyme (my pantry staple for savory French toast)
– 1/2 tsp garlic powder (the secret flavor booster)
– 2 tbsp unsalted butter (for that perfect golden crust)
– 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your skillet or griddle over medium heat (about 350°F if using an electric griddle).
2. Crack both eggs into a shallow bowl that’s large enough to dip your bread slices.
3. Pour the whole milk into the bowl with the eggs.
4. Whisk the eggs and milk together vigorously until fully combined and slightly frothy.
5. Add the grated sharp cheddar cheese to the egg mixture.
6. Sprinkle in the freshly chopped chives and dried thyme.
7. Add the garlic powder and black pepper to the mixture.
8. Whisk everything together until the cheese and herbs are evenly distributed throughout the liquid.
9. Place one slice of challah into the egg mixture and let it soak for 30 seconds.
10. Flip the bread slice and soak the other side for another 30 seconds (tip: don’t oversoak or it’ll get mushy).
11. Melt 1 tablespoon of unsalted butter in your preheated skillet.
12. Place the soaked challah slice into the hot skillet.
13. Cook for 3-4 minutes until the bottom is golden brown and crispy around the edges.
14. Flip the French toast using a spatula.
15. Cook the other side for another 3-4 minutes until equally golden brown (tip: press down gently to ensure even cooking).
16. Transfer the finished slice to a plate and repeat steps 9-15 with remaining bread slices, adding more butter as needed.
17. Serve immediately while hot and crispy. What you get is this incredible contrast of crispy, buttery exterior giving way to a soft, cheesy interior with herbs bursting through every bite. Try it topped with a fried egg for the ultimate savory breakfast, or slice into strips for the perfect brunch appetizer that’ll disappear in minutes.

Pumpkin Spice Challah French Toast

Just when you thought pumpkin spice season couldn’t get better—meet your new fall breakfast obsession. This challah French toast transforms cozy mornings with warm spices and that signature golden crust. Jumpstart your day with this decadent twist that’ll have everyone begging for seconds.

Ingredients

– 4 thick slices of day-old challah (stale bread absorbs better!)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1/2 cup whole milk (the richness makes all the difference)
– 1/4 cup canned pumpkin puree (not pumpkin pie filling!)
– 2 tbsp granulated sugar (I sometimes use brown sugar for deeper flavor)
– 1 tsp pumpkin pie spice (homemade blend if you’re feeling fancy)
– 1/2 tsp pure vanilla extract (always splurge on the good stuff)
– 2 tbsp unsalted butter (for that perfect golden sear)
– Maple syrup for serving (the real Vermont kind, obviously)

Instructions

1. Whisk eggs vigorously in a shallow bowl until fully combined and slightly frothy.
2. Add milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract to the egg mixture.
3. Whisk all wet ingredients together until completely smooth and uniform in color.
4. Heat a large non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
5. Melt 1 tablespoon of butter in the heated skillet, swirling to coat the surface evenly.
6. Dip one challah slice into the pumpkin mixture, coating both sides completely.
7. Let excess batter drip off for about 3 seconds before transferring to the hot skillet.
8. Cook the first side for 3-4 minutes until deep golden brown and slightly crisp.
9. Flip carefully using a spatula and cook the second side for another 3-4 minutes.
10. Transfer cooked French toast to a wire rack (this prevents sogginess!).
11. Repeat the dipping and cooking process with remaining bread slices.
12. Add remaining butter to the skillet as needed between batches.

Every bite delivers that signature challah fluffiness with a spiced pumpkin hug. The exterior crisps beautifully while the interior stays miraculously moist. Drizzle generously with maple syrup and watch it become your new seasonal tradition—maybe even year-round.

Lemon Ricotta Challah French Toast

A game-changing breakfast upgrade that transforms leftover challah into citrus-kissed perfection. This lemon ricotta French toast delivers restaurant-quality brunch vibes with minimal effort—your weekend just got infinitely better.

Ingredients

– 4 thick slices day-old challah (stale bread absorbs better!)
– 3 large eggs, preferably room temperature for even mixing
– 1 cup whole milk ricotta cheese (the creamy base)
– ½ cup whole milk (my go-to for richness)
– ¼ cup granulated sugar (sweetens without overpowering)
– Zest of 2 lemons (freshly grated packs the brightest flavor)
– 1 tsp vanilla extract (always pure, never imitation)
– ½ tsp ground cinnamon (warm spice balance)
– ¼ tsp salt (enhances all flavors)
– 2 tbsp unsalted butter (for that golden crisp)
– Maple syrup for serving (the non-negotiable finish)

Instructions

1. Whisk 3 eggs vigorously in a shallow bowl until fully combined and slightly frothy.
2. Add 1 cup ricotta, ½ cup milk, ¼ cup sugar, lemon zest, 1 tsp vanilla, ½ tsp cinnamon, and ¼ tsp salt to the eggs.
3. Whisk mixture for 60 seconds until completely smooth with no ricotta lumps remaining.
4. Heat a large nonstick skillet over medium heat and melt 1 tbsp butter, swirling to coat the surface.
5. Dip one challah slice into the batter, pressing gently to absorb liquid for 15 seconds per side.
6. Place soaked challah in the hot skillet and cook for 3-4 minutes until the bottom forms a deep golden-brown crust.
7. Flip the French toast using a spatula and cook the second side for another 3-4 minutes until equally golden.
8. Transfer cooked French toast to a wire rack (this prevents sogginess—my pro tip!).
9. Repeat steps 5-8 with remaining challah slices, adding the second tbsp butter to the skillet as needed.
10. Serve immediately with maple syrup drizzled generously over the top.

Your kitchen will smell like a bakery while these cook—the lemon zest perfumes everything beautifully. The interior stays custardy-soft from the ricotta while the exterior develops that signature crisp edge. Try stacking two slices with fresh berries between them for an Instagram-worthy tower that tastes even better than it looks.

Chocolate Chip Challah French Toast

Perfectly pillowy chocolate chip challah transforms into the ultimate French toast upgrade. Prepare for crispy edges, melty chocolate pockets, and a breakfast that feels like dessert. This recipe turns Sunday brunch into a celebration.

Ingredients

• 6 thick slices of chocolate chip challah (day-old bread works best for absorption)
• 3 large eggs (I prefer room temp eggs here for smoother mixing)
• 1 cup whole milk (the richness makes all the difference)
• 2 tbsp granulated sugar (just enough to caramelize beautifully)
• 1 tsp pure vanilla extract (always use the real stuff)
• ½ tsp ground cinnamon (my secret warmth booster)
• Pinch of salt (balances the sweetness perfectly)
• 2 tbsp unsalted butter (for that golden crispy crust)
• Maple syrup for serving (the real Vermont kind is non-negotiable)

Instructions

1. Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a wide, shallow bowl until fully combined and frothy.
2. Heat a large non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
3. Melt 1 tablespoon of butter in the heated skillet, swirling to coat the surface evenly.
4. Dip one challah slice into the egg mixture, letting it soak for 30 seconds per side until saturated but not falling apart.
5. Transfer the soaked bread directly to the hot skillet. Tip: Don’t overcrowd the pan—cook in batches for even browning.
6. Cook for 3-4 minutes until the bottom is deep golden brown and crispy.
7. Flip carefully using a spatula and cook the second side for another 3-4 minutes.
8. Transfer cooked French toast to a wire rack. Tip: This keeps it crispy instead of getting soggy on a plate.
9. Repeat with remaining bread, adding more butter as needed between batches.
10. Serve immediately while hot and crispy. Tip: The chocolate chips will be molten hot—let cool 1 minute before serving to kids.

Crave-worthy crispy exterior gives way to custardy centers with melted chocolate surprises in every bite. Drizzle generously with maple syrup and watch the chocolate swirl into golden pools. For next-level indulgence, add a scoop of vanilla ice cream and call it breakfast dessert.

Almond Crusted Challah French Toast

Let’s transform your leftover challah into something spectacular. Load up that thick bread with almond crunch and custard richness—this French toast upgrade will make your weekend brunch legendary.

Ingredients

– 4 thick slices day-old challah (stale bread soaks better!)
– 2 large eggs, preferably room temperature for smoother mixing
– 1/2 cup whole milk (richer than skim for creamier custard)
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1/4 cup granulated sugar
– 1 cup finely crushed almonds (I pulse mine in a food processor for even texture)
– 2 tbsp unsalted butter (for that golden, buttery crisp)
– Pinch of salt (balances the sweetness perfectly)

Instructions

1. Whisk eggs, milk, vanilla extract, sugar, and salt in a shallow bowl until fully combined and slightly frothy.
2. Place crushed almonds in a separate shallow dish or plate.
3. Dip one challah slice completely into the egg mixture, letting it soak for 30 seconds per side until saturated but not falling apart.
4. Press the soaked challah slice firmly into the crushed almonds, coating both sides evenly.
5. Repeat steps 3-4 with remaining challah slices.
6. Melt 1 tablespoon butter in a large nonstick skillet over medium heat until bubbling but not brown.
7. Cook two almond-crusted challah slices for 3-4 minutes per side until golden brown and crisp.
8. Transfer cooked slices to a plate and melt remaining butter in the skillet.
9. Cook remaining two slices for 3-4 minutes per side until equally golden.
10. Serve immediately while hot and crisp. Really lean into that almond crunch against the custardy interior—drizzle with maple syrup or top with fresh berries for extra vibrancy.

Coconut Rum Challah French Toast

Get ready to transform your brunch game with this tropical twist on a classic. Grab that leftover challah and let’s create something magical that’ll have everyone begging for the recipe. This coconut rum French toast brings vacation vibes to your breakfast table in minutes.

Ingredients

– 4 thick slices of day-old challah (stale bread absorbs better!)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1/2 cup canned coconut milk, full-fat for maximum creaminess
– 2 tablespoons dark rum (I use Myers’s for that deep molasses flavor)
– 1 teaspoon vanilla extract (the good stuff makes all the difference)
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 2 tablespoons unsalted butter for frying
– Fresh berries for serving (my family fights over the raspberries)

Instructions

1. Slice your challah into 1-inch thick pieces if not already cut.
2. Crack both eggs into a shallow baking dish wide enough to fit bread slices.
3. Whisk eggs vigorously until completely smooth and pale yellow.
4. Pour coconut milk into the egg mixture and whisk until fully combined.
5. Add rum, vanilla extract, sugar, and cinnamon to the liquid mixture.
6. Whisk everything together for 30 seconds until sugar dissolves completely.
7. Place one challah slice into the mixture and press down gently.
8. Let the bread soak for exactly 45 seconds to absorb liquid without becoming mushy.
9. Flip the bread slice and soak the other side for another 45 seconds.
10. Repeat the soaking process with remaining bread slices.
11. Heat a large non-stick skillet over medium heat for 2 minutes.
12. Add 1 tablespoon of butter to the hot skillet and swirl to coat.
13. When butter stops foaming and develops tiny brown specks, add 2 soaked bread slices.
14. Cook French toast for 3-4 minutes until the bottom forms a deep golden-brown crust.
15. Flip each slice using a spatula and cook for another 3-4 minutes.
16. Remove cooked French toast to a wire rack (this prevents sogginess!).
17. Add remaining butter to the skillet and repeat cooking with remaining bread slices.
18. Serve immediately while hot and crispy.

What makes this French toast unforgettable is the crispy caramelized exterior giving way to a custardy, rum-kissed interior. The coconut milk adds subtle tropical notes that pair perfectly with fresh berries. Try stacking it high with toasted coconut flakes between layers for an extra special presentation that’ll dominate your brunch table.

Apple Cinnamon Swirl Challah French Toast

Unbelievably good French toast just leveled up. Using leftover challah transforms this breakfast classic into something spectacular—think sweet apple filling meets warm cinnamon swirls in every single bite.

Ingredients

• 6 thick slices of day-old challah bread (stale bread soaks up custard better)
• 2 large eggs, preferably room temperature for even mixing
• 1/2 cup whole milk (richer than skim for that perfect custard)
• 1 tsp vanilla extract—the real stuff makes all the difference
• 2 tbsp granulated sugar, divided
• 1/2 tsp ground cinnamon
• 1 medium apple, peeled and finely diced (I love Honeycrisp for their sweet-tart balance)
• 2 tbsp unsalted butter for frying
• Maple syrup for serving, warmed if you’re feeling fancy

Instructions

1. Whisk together eggs, milk, vanilla extract, and 1 tablespoon of sugar in a shallow bowl until fully combined.
2. Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter, swirling to coat the pan evenly.
3. Dip one slice of challah into the egg mixture, letting it soak for 30 seconds per side to absorb maximum flavor.
4. Place the soaked challah in the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
5. Flip the French toast and cook for another 3 minutes until both sides are evenly browned and cooked through.
6. Remove from skillet and repeat with remaining bread slices, adding more butter as needed.
7. While French toast cooks, toss diced apple with remaining 1 tablespoon of sugar and cinnamon in a small bowl.
8. Sprinkle the cinnamon-apple mixture over the cooked French toast during the last minute of cooking to warm through.
9. Serve immediately with warm maple syrup drizzled over the top.

Every bite delivers that perfect contrast—crisp, buttery edges against the soft, eggy center. The warm cinnamon apples melt into the challah’s natural sweetness, creating layers of flavor that make this feel like dessert for breakfast. Try stacking it high with extra apple topping and a dusting of powdered sugar for serious brunch envy.

Honey Lavender Challah French Toast

Grab your skillet because this isn’t your average French toast. Get ready to transform day-old challah into a floral-scented brunch masterpiece that’ll have everyone asking for seconds. Honey lavender French toast brings cozy sweetness with an elegant twist.

Ingredients

– 4 thick slices day-old challah (stale bread absorbs better!)
– 3 large eggs, I prefer room temp for smoother mixing
– 1 cup whole milk, the richness makes all the difference
– 2 tbsp honey, local if you can find it
– 1 tsp dried culinary lavender buds, crushed between your fingers
– 1 tsp vanilla extract, pure not imitation
– ½ tsp ground cinnamon
– ¼ tsp salt, just a pinch to balance sweetness
– 2 tbsp unsalted butter, for that golden crispy edge
– Maple syrup for serving, the real stuff only

Instructions

1. Whisk 3 room temperature eggs in a shallow bowl until fully blended and pale yellow.
2. Pour in 1 cup whole milk and continue whisking until the mixture is completely smooth.
3. Add 2 tablespoons honey, 1 teaspoon crushed lavender buds, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and ¼ teaspoon salt to the egg mixture.
4. Whisk vigorously for 1 full minute to fully dissolve the honey and distribute the lavender evenly.
5. Let the custard mixture rest for 5 minutes to allow the lavender flavor to infuse.
6. Place 4 thick slices of day-old challah in a single layer in a 9×13 baking dish.
7. Pour the custard mixture evenly over the challah slices, making sure each piece is fully submerged.
8. Let the bread soak for 3 minutes, then carefully flip each slice and soak for another 3 minutes.
9. Meanwhile, melt 2 tablespoons unsalted butter in a large non-stick skillet over medium heat.
10. Once the butter is bubbling but not browned, arrange the soaked challah slices in the skillet without crowding.
11. Cook the French toast for 4-5 minutes until the bottom is deeply golden brown and crispy.
12. Flip each slice using a spatula and cook for another 4-5 minutes until the second side is equally golden.
13. Transfer the cooked French toast to a wire rack to prevent sogginess while you cook remaining batches.
14. Serve immediately with maple syrup drizzled over the top.

Melt-in-your-mouth tender challah meets crispy edges in every bite. The lavender adds a subtle floral note that pairs beautifully with the honey’s warmth. Try serving with fresh berries and a dusting of powdered sugar for the ultimate brunch presentation.

Conclusion

Glorious! With 29 creative challah French toast recipes, you’re set for breakfast bliss. Whether you crave classic comfort or bold new flavors, there’s something here for every morning. We’d love to hear which recipes become your family favorites—drop a comment below and share your delicious discoveries on Pinterest!