Barefoot Contessa Challah French Toast Recipe
Ina Garten’s take on French toast uses challah, a traditional Jewish braided egg bread, which is soft, slightly sweet, and absorbs custard beautifully without falling apart. Thick slices are dipped into a mixture of eggs, cream, milk, vanilla, and spices, then browned to perfection in butter and served with toppings like maple syrup, berries, or powdered sugar.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Ingredients
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1 loaf challah bread, sliced ¾ to 1 inch thick
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6 large eggs
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1½ cups whole milk
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½ cup heavy cream
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2 tablespoons honey or maple syrup
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1 teaspoon pure vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon kosher salt
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2 tablespoons unsalted butter (plus more for the pan)
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Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream
Instructions
In a large mixing bowl, whisk together the eggs, milk, cream, honey (or syrup), vanilla, cinnamon, and salt until smooth and well combined.
Arrange the challah slices in a shallow baking dish or tray. Pour the custard mixture over the bread, turning each slice to coat both sides. Let sit for at least 10–15 minutes, or refrigerate overnight for deeper flavor and texture.
Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
Place soaked challah slices on the skillet, cooking 2–3 at a time. Cook for 3–4 minutes per side until golden brown and cooked through. Add more butter between batches if needed.
Transfer the cooked slices to a plate. Serve hot with your choice of toppings—maple syrup, fresh berries, powdered sugar, or whipped cream.