Shared by Alex Levin
![Honey challah with macerated cherries, syrup and powdered sugar on black plate atop blue tablecloth.](https://images.prismic.io/jewishfoodsociety/83c0ab99-cc03-4384-a5b6-d1512c81d704_jfs_july_shoot_006.jpg?auto=compress,format&rect=0,406,1000,688&w=1600&h=1100)
This recipe was shared by Alex Levin. Read more about his family in "A Pastry Chef Reimagines His Grandmother’s Challah" and try his recipe for honey challah with seeds.
In a large bowl, whisk together the eggs, milk, sugar, vanilla bean seeds and salt to combine.
Place the challah slices in a shallow baking dish and pour the egg mixture over the bread. Flip the bread over to absorb the egg mixture into both sides and let soak for 5 minutes.
Heat a cast iron skillet or large saute pan over medium-high heat and add 2 tablespoons of butter. When the butter is sizzling, add the soaked challah and lower the heat slightly. Cook 2-3 minutes on each side until golden brown. Repeat with the remaining bread adding more butter as needed. You can keep the finished slices warm on a sheet tray in the oven while cooking the remaining batches.
Serve hot with maple syrup or macerated berries.