Challah French Toast Recipe

Challah French Toast

Valaer Murray


  • 8   medium eggs
  • 4 tablespoons  milk
  • 1 teaspoon  cinnamon
  • 1/4 teaspoon  ground mace
  • 1/2  teaspoon  sugar
  •  Pinch of  anise seed
  • 1 tablespoon  butter
  • loaf of challah bread, cut into 6 or so large 1/2-inch-thick slices
  •  Pinch of  confectioners' sugar

Challah makes some of the best French toast because of its spongey texture and buttery flavor. Buy a round loaf or long braided loaf of it to use for French toast — a great way to utilize leftover bread from any meal.

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Whisk the eggs, milk, and spices together until just frothy. Melt half the butter in a large skillet and, working in batches, soak the bread briefly in the egg mixture, turning over so both sides are coated.

Shake off any extra liquid and place on a griddle over medium heat. Cook 4-5 minutes on each side until golden brown. Dust with confectioners' sugar and top with pure maple syrup.

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