Challah French Toast

Recently, when I saw a loaf of challah during the high holidays, I decided to make challah french toast. I took home the warm, fresh loaf with images of happy girls and a happy papa at breakfast!

That next morning, Amara woke up bright and early (6 a.m. early) so while Papa and Havana continued on with their beauty sleep she and I got busy in the kitchen. Amara makes an excellent partner in the kitchen. We worked side by side, in tune with what needed to be done. Amara followed directions well and she was able to make independent decisions. The end result was a most delectable breakfast enjoyed by all.

Of course, Ms. Amara Pearl needed the assistance of chair!

To make your own challah french toast here's the recipe I use. (*I am a visual cook so my instructions may not be precise; but if you follow them close enough, along with your cooking intuition, it'll turn out perfect!)

One loaf fresh challah (preferably from a local Jewish bakery) (Bay Area folks, Semifreddi's makes a decent loaf that can be found in most food stores including TJ's; if you in or near Oakland there is the Grand Lake Bakery; it is a kosher bakery makes pretty tasty baked goods.)

4-5 eggs, depending on the size of the loaf

cinnamon (non-irradiated spices are the healthiest choice)

organic sugar (we use organic cane when we use sugar)

organic butter

organic jelly

maple syrup

and have a bowl wide enough for the bread to fit in with room to spare.


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Cut the challah in about  1 inch slices; set aside. (use your judgement but they should be on the thicker side)

Put your pan on low to start heating (I use 2 or 3 pans to cook more at a time)

Next beat the eggs with a whisk.

Add a dash or two of cinnamon

Add a half a teaspoon of sugar

Mix all ingredients together

Dip the bread in the eggs, both sides and put in pan (turn up heat slightly at this point).

When the bread gets a golden brown (see photos above) turn and do the other side.

Keeping the challah in a preheated (low temp) oven helps to keep the food warm while cooking the rest.

When you finish all the slices serve warm with butter (opt but yummy) and jelly and/or maple syrup.


I serve the french toast with veggie sausage and/or veggie bacon for added protein and I like to serve fruit with it as well. You can decide what works for you/your family.

In-Joy!