Last week I posted how to make a traditional Challah Bread, but even then I mentioned one of the best things to do with said bread is make French toast. Pretty much anytime I make fresh bread I save a few slices for the next day’s breakfast. I even turned the ever trendy Old Fashioned Peanut Butter Bread into Peanut Butter Bread French Toast! This Challah French toast is so delicious, perfect for a rich weekend breakfast.
Of course, this recipe for challah French toast also includes the recipe for standard Challah bread, since you’ll need to make that first. While I recommend leaving your bread out overnight to get a bit stale (trust me, it makes for better French toast) you still can do it the same day. Although if you are trying to make Challah bread in the morning I think you’ll be having a very, very late breakfast.
To make the Challah you’ll need two bowls. In a small bowl add the 265 ml of warm water, tablespoon of dry yeast, and teaspoon of sugar. Whisk it up and let sit for 10 minutes to get frothy. In the large bowl beat two eggs and add in half a tablespoon of salt, 50 grams of sugar, and 60 ml of olive oil. Whisk everything well until combined, then add the yeast mixture and continue mixing. Slowly add in the 575 grams of AP flour, switching to a wooden spoon when the whisk is too difficult. Knead for 10 minutes into a ball, rub with oil, and place in a bowl covered with a towel in a warm place to rise for 2 hours.
After two hours punch down the dough, knead for another 10 minutes, divide into two pieces (this recipe makes two loaves) and braid. I just do a simple 3 piece braid, but you can get as complicated as you want. Then let rest on a baking tray for another hour. Finally, brush with a beaten egg, sprinkle with poppy or sesame seeds if you want, and pop in the oven at 180 Celsius for 25 minutes.
To make the French toast you first need to make the egg mixture. I do two eggs, two teaspoons of ground cinnamon, a tablespoon of powdered sugar, and 60 ml (1/4 cup) of milk. Whisk that together in a dish and place in your thick cut challah bread slices. Flip after 30 minutes for a total soak of one hour.
In a pan on medium heat add a tablespoon of butter and let melt. Carefully move your soaked challah bread slices from the soaking dish to the pan.
This Challah French toast doesn’t take long at all, just about a minute per side. Then move them over to a place, add some butter and powdered sugar, and serve. You can also use various maple or fruit syrups.
Challah French Toast
- Bowl (large)
- Bowl (small)
- Baking Tray
- 265 ml Water Room Temperature
- 1 Tbsp Dry Yeast
- 1 tsp Sugar
- 575 grams Flour All Purpose
- 3 Eggs Large
- 1/2 Tbsp Salt
- 50 grams Sugar
- 60 ml Olive Oil
- 1 tbsp Poppy Seeds. optional
French Toast Mixture
- 2 large Eggs
- 2 tsp Cinnamon ground
- 1 tbsp Confectioner's Sugar
- 60 ml Milk
- 2 tbsp Butter
- In a small bowl mix together the water with the dry yeast and tsp of sugar. Whisk it up until lightly foamy and then set aside for 10 minutes.
- In a large bowl beat two eggs with the sugar, salt, and olive oil. When homogenized add in the frothy yeast mixture.
- Slowly add the flour, and when it becomes too difficult to whisk (after about halfway) move to a wooden spoon to help mix. Pour out onto a floured table top and knead for 10 minutes or until the dough is quite elastic. If it is too sticky add a bit more flour.
- Make into a ball, rub with some olive oil, and place in a bowl. Cover with a kitchen towel and place in a warm place for 2 hours. (I recommend using your oven with just the light on).
- Take out the dough and punch down the middle. Knead the dough again and then divide into two parts. Cut the parts into three strips each (or more if you want to do a more complex braid) and braid the dough.
- Place the dough on a parchment or silicone lined baking tray and let rise for one more hour.
- Beat the last egg and brush it over all of the dough. Sprinkle generously with poppy seeds if you are using them.
- Place into an oven preheated to 180 Celsius for 25 minutes. Give the bread a knock when time is up and if it sounds hollow you did a good job.
- Once the bread is completely cool (leaving out overnight is best) cut one loaf into thick slices. I usually cut it a little thicker than the thickness of my thumb, but use your best judgement. The other loaf can be for something else, or you can double the french toast mixture and make even more breakfast
- In a dish whisk together the French toast mixture. Lay down the thick sliced bread and let rest for a half hour. Flip and let rest another half hour.
- In a large pan add a tbsp of butter and put the pan on medium heat. When the butter is melted carefully add the slices and cook for a minute each side. Place, serve with a little butter and powdered sugar, and syrups if you like. Enjoy!
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