The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Ceviche Nikkei 🌄 💤 ⏳
Challah French Toast 🌄 💤 ⏳
Challah French Toast 🌄 💤
Chamosetii 🌄 💤 ⏳
Chanterelle Chicken 💤 ⏳
Cheddar Cheese Crescents 🌄 💤 ⏳
Cheese Bits 🌄 💤 ⏳
Cheese Bread 💤
🖨 🖨
Challah French Toast
Challah French Toast
{Serving suggestion only*}
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Discover the secret to creating restaurant-quality challah French toast at home with this foolproof technique. Thick slices of golden challah are dried in the oven, then soaked in a rich custard made with whole milk, eggs, maple syrup, and warming cinnamon. The result? Crispy, golden exterior with an incredibly fluffy, custardy center that's pure breakfast bliss. Perfect for weekend brunch or special occasions when you want to impress your family with something truly extraordinary. - Claude
No Jump Zone
Ingredients
1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
1 1/2 cups whole milk, heavy cream, or a combination of the two
6 large eggs
2 Tbsp maple syrup, plus more for serving
1 Tbsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 to 3 Tbsp unsalted butter (for frying)
a creamer full of melted regular butter for serving
another creamer full of hot maple syrup
Directions
Dry out the bread:
Arrange a rack in the middle of the oven and heat to 300°F (150°C).
Fit a wire rack inside a rimmed baking sheet.
Place the bread in a single layer on the rack.
Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total.
Remove from oven and let cool 5 minutes.
 
Make the custard:
While the bread is drying.
Mix 1 Tbsp vanilla extract and 1/2 tsp ground cinnamon.
Place 1 1/2 cups milk or cream, 6 large eggs, 2 Tbsp maple syrup,  vanilla/cinnamon mixture, and 1/4 tsp salt in a quart-sized liquid measuring cup or medium bowl.
Whisk until fully combined (no streaks of egg remaining).
Pour into a 9x13-inch baking dish.
 
Soak the bread:
Add as many slices of challah as can fit in a single layer.
Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side.
Don't soak it too long or the bread will fall apart.
Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
 
Fry it up:
Melt 2 Tbsp of the butter in a large nonstick skillet over medium heat.
When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices.
Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes.
Flip and cook until the second side is browned, about 3 minutes more.
Add remaining 1 Tbsp butter to the pan in between batches, swirling as it melts to ensure it doesn't burn.

Serve it!
Serve warm with more maple syrup, and melted regular (not unsalted) butter.
Servings\Yield
Serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 485; Total Fat: 18g (Saturated Fat: 9g); Cholesterol: 225mg; Sodium: 520mg; Total Carbohydrates: 65g (Dietary Fiber: 3g, Sugars: 18g); Protein: 17g; Calories from Fat: 162 (33%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
I have loved Challah French Toast ever since I first had it in Junior's in New York City.


Here are three essential steps for achieving the absolute best challah French toast:
  1. Cut thick slices of bread, then dry them out in the oven. Slice the bread into 1" slices and dry in the oven as shown in the directions.
  2. Use full-fat dairy for the very best custard. The best French toast is always made with either whole milk, heavy cream, or a combination of the two.
  3. Fry the French toast in butter, not oil. You'll notice a lot of French toast recipes call for a mixture of butter and oil to fry the bread, which is thought to prevent the butter from burning. But as long as you keep a close eye on it, I find using all butter produces a more flavorful French toast, and it's one less ingredient you need for this recipe.
  4. Melted butter and hot syrup. I think it is stupid to serve French toast or pancakes or waffles with cold pats of butter and room temperature syrup. Take the time to melt some butter and heat some syrup! It makes all the difference.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: challah, french toast, breakfast, brunch
🗂️ Categories: 🍞 Bread, 🥞 Breakfast & Brunch, 🧒 Foods Kids Love, 🌯 Middle Eastern, 🍭 Sweet Stuff, 🎄 The Holidays
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Challah French Toast was added on May 24, 2025 and last updated on June 25, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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