Challah French Toast

Raisin Challah French Toast
A Rosh Hashanah Breakfast

For our Rosh Hashanah dinner, we bought two challahs. A plain challah was served with apples and honey at the beginning of the evening and accompanied the savory meal. The raisin challah was set aside for breakfast the following morning.

With its egg-enriched crumb and gentle sweetness, raisin challah is particularly well suited to French toast. Thick slices are soaked in a custard scented with vanilla and cinnamon, then cooked in butter until golden brown. Served with maple syrup, it continues the holiday’s celebration of sweetness into the next morning.

Rosh Hashanah Table

THE perfect dinnerware for Rosh Hashanah! Kristy’s gorgeous Honeycomb Dinnerware Collection from Williams Sonoma here.

Rosh Hashanah Challah

Challah French Toast Recipe

Ingredients

4 large eggs
1 c. heavy cream
2 t. vanilla extract
1/4 t. ground cinnamon (or more if you love cinnamon)
1/4 t. fine sea salt
4 thick slices of raisin challah bread
unsalted butter, for cooking and serving
maple syrup for serving

Raisin Challah French Toast

Method

In a large, shallow bowl that can accommodate two slices of challah, whisk together the eggs, cream, vanilla, cinnamon, and salt until well combined. Add two slices of challah and allow them to soak in the custard. Carefully turn the slices and soak the other side until the bread is saturated but still intact. Transfer to a wire rack and repeat with the remaining two slices.

Melt 1 to 2 tablespoons of butter in a skillet large enough to hold two slices. When the foaming subsides, add the first two slices of soaked challah. Cook until the bottoms are golden brown, then carefully turn and brown the other side. Repeat with the remaining slices, adding more butter to the skillet as needed.

Raisin Challah French Toast