Skip to content
Menu
Fluffy Challah French Toast (No Syrup Needed)
Breakfast

Fluffy Challah French Toast (No Syrup Needed)

25 minServes 3Nutri-Score D€€
from @sobadash_2 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • challah (cut into thick 2.5 cm slices)Bakery3 pieces
  • eggs (beaten)Dairy3 pieces
  • heavy creamDairy120 ml
  • vanilla coffee creamerDairy120 ml
  • salt (a pinch)Spices1 g
  • maple extractPantry5 ml
  • vanilla extractPantry5 ml
  • cinnamon (ground)Spices3 g
  • nutmeg (freshly grated)Spices1 g
  • honeyPantry15 ml
  • brown sugarPantry15 g
  • white sugarPantry15 g
  • olive oil (for the pan)Pantry30 ml
  • butter (for the pan)Dairy30 g

per serving

Nutrition

452kcal

Carbs
43 g
Proteins
13 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Grater
  • Frying pan
  • Spatula

step by step

Method

  1. Slice and dry the challah

    • Cut the challah into thick slices, about 2.5 cm wide.
    • Trim away any moldy spots and leave the crusts on for extra crunch.
    Step 1

  2. Make the custard

    • Beat the eggs in a bowl.
    • Whisk in the heavy cream and vanilla coffee creamer, a little extra is fine.
    • Add the salt, maple extract, vanilla extract, cinnamon and freshly grated nutmeg.
    • Stir in the honey, brown sugar and white sugar, then taste and adjust.
    Step 2

  3. Heat the pan

    • Warm a generous amount of olive oil in the pan over medium heat.
    • Add a good knob of butter and let it melt.
    • Lower the heat to low so the toast cooks through without burning.
    Step 3

  4. Soak and cook the French toast

    • Dip each challah slice in the custard until well coated.
    • Cook in the pan over low heat, turning once, until golden and cooked through.
    • Repeat with the remaining slices and serve hot, no syrup needed.
    Step 4
Get Mezze