Recipe
How to Make Classic Challah French Toast Inspired by My Professor
I didn't get this French toast recipe from the internet, through trial and error, or even from a family member. In fact, I stumbled upon this recipe while taking a technical writing class in college — the last place one might expect to talk about food. Roby Conner, an OSU professor, was trying to show the class an example of how to write about a process versus just a list of instructions and used his recipe for French toast to demonstrate.
He spoke so eloquently and enthusiastically about his experience discovering this recipe through trial and error that it stuck in my brain—and I knew I had to write about it. I tried it out at home and now I will never go back to slices of whole wheat bread. I've never been a huge fan of French toast, instead preferring pancakes and waffles for brunch. However, those days are over.
This recipe has changed my lazy Sunday morning brunches forever as I take over the kitchen and create a feast. I don't think my housemates are complaining about it though. Their stomachs benefit from my culinary experimentation.
While there are several other Challah French Toast recipes out there, such as this crunchy cinnamon-sugar crusted option, this recipe is easy to customize to your specific tastes and desires. With this recipe to start with, you really can't go wrong with any topping options. This dish soaks up flavor—literally—and the combination of a soft inside and crispy outside allows a melt-in-your-mouth experience while still giving a satisfyingly crunchy crust.
#SpoonTip: Challah is not necessarily a "specialty item," but it may be harder to find than you think. In Corvallis, Oregon, you can get a fresh-baked loaf of challah from Market Of Choice—but be warned that it's a little pricey compared to other breads. That said, you get what you pay for and the bread makes all the difference in this recipe.
Challah French Toast
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Servings: 2
Ingredients
- 4 slices challah bread 1 to 1.5 inch thick
- 4 eggs
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
- Toppings
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You can even go savory, if desired, and instead of using cinnamon, nutmeg and vanilla in the batter, try salt and pepper. And then top with cheese, bacon, green onions, tomatoes and other savory toppings.
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So go ahead and give this recipe a try—explore topping options and combinations, and just have fun with it. Be brave and make a combo you might not have considered before—like whipped cream cheese and stewed rhubarb. It might sound odd, but you may also discover a new favorite flavor. Experiment and see what creations you come up with. This recipe will definitely lend itself to all the new ideas you can imagine.