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Chef Doug Weinstein’s Challah French Toast



3 extra-large eggs 

1/2 cup milk 

1/2 teaspoon cinnamon 

1/2 teaspoon pure vanilla extract 

Pinch of freshly grated nutmeg 

2 1/2 tablespoons unsalted butter 

4 slices of Challah , cut ¾ inch thick 

Warm pure maple syrup, for serving


  1. In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla, and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning it several times.
  2. Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.

Yield: Four servings 

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