Your cart is empty
Shop products

Shared by Alex Levin

Honey Challah French Toast

Yield: 6 - 8 servingsTime: 30min

Honey Challah French Toast

Yield: 6 - 8 servingsTime: 30min

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.


  • 1 loaf of challah, dried out or day-old, cut into ¾” slices
  • 6 large eggs
  • 2 cups whole milk
  • ¼ cup sugar
  • 1 vanilla bean, seeds scraped
  • Pinch of kosher salt
  • Unsalted butter


  • Step 1

    In a large bowl, whisk together the eggs, milk, sugar, vanilla bean seeds and salt to combine.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Serve hot with maple syrup or macerated berries.