American
👍 Beginner Friendly
1h 5measy
AmericanBrunch
Recipe Story
origins & traditionsThis elevated take on classic French toast features thick slices of challah bread dipped in a rich custard mixture made with eggs, cream, and fragrant vanilla. Each slice is cooked until golden and caramelized on the outside while remaining soft and custardy inside. The dish is crowned with a cloud of homemade honey butter that melts into every crevice, creating pockets of sweet, creamy goodness. Perfect for lazy weekend mornings or special celebrations, this recipe balances comfort and elegance. The challah bread's slightly sweet, eggy texture makes it ideal for soaking up the custard without becoming soggy. Serve with fresh berries, a dusting of powdered sugar, or pure maple syrup for an extra touch of sweetness. This crowd-pleasing recipe feeds six hungry guests and comes together in under 30 minutes, making it both impressive and achievable for home cooks of all skill levels.
Instructions
step by step0/8 done
In a shallow bowl, whisk together eggs, heavy cream, milk, vanilla extract, cinnamon, and a pinch of salt until well combined and smooth.
In a small bowl, mix softened butter with honey until light and fluffy to create honey butter. Set aside at room temperature.
Heat a large skillet or griddle over medium heat and add 1 tablespoon butter, allowing it to melt and coat the surface.
Dip each slice of challah bread into the custard mixture, allowing it to soak for 10-15 seconds per side. The bread should be thoroughly moistened but not falling apart.
Place soaked bread slices onto the hot skillet, cooking 3-4 minutes per side until golden brown and slightly crispy on the edges.
Work in batches, adding more butter to the pan as needed. Keep finished pieces warm in a 200°F oven while cooking remaining slices.
Serve hot with a generous dollop of honey butter on top, allowing it to melt over the warm toast.
Garnish with fresh berries and a light dusting of powdered sugar if desired.
Honey Butter Challah French Toast
4.4 (42)
Golden challah bread soaked in vanilla custard, griddled to perfection, and topped with whipped honey butter. This indulgent brunch classic transforms simple ingredients into an unforgettable morning feast.
easy
35 min
6 servings
Ingredients
0 of 10 checked
Main
- 12 slices bread, thick-cut challah, preferably day-old
- 6 tablespoons butter, divided, plus extra for cooking
Custard
- 6 pieces eggs, beaten
- 1/2 cups heavy-cream
- 1/2 cups milk, whole milk preferred
- 2 teaspoons vanilla-extract
- 1 teaspoons cinnamon, ground
- 1/4 teaspoons salt
Honey Butter
- 3 tablespoons honey
Garnish
- 2 cups strawberry, fresh, for garnish (optional)
Chef Tips
expert advice•For the best results, use day-old challah bread as it absorbs the custard better without becoming mushy.
•If your bread is fresh, lightly toast the slices before dipping.
•The honey butter can be made ahead and stored in the refrigerator for up to a week; just bring it to room temperature before serving.
•For a dairy-free version, substitute coconut cream for heavy cream and use plant-based butter.
•You can also add a splash of orange zest to the custard for a citrus twist.
•If you don't have challah, brioche or thick-cut white bread works wonderfully.
•For a crowd, keep finished toast warm in a 200°F oven on a wire rack set over a baking sheet to maintain crispiness.
•Try adding a pinch of nutmeg or cardamom to the custard for additional warmth and complexity.
