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Entries in Challah french toast (2)


Father's Day Brunch 

We enjoyed a great menu this past weekend for Father's Day.  This menu worked especially well for us because it was some store bought and some homemade/pot luck so it made things super easy.  The menu also provided a great mix of salty and sweet, breakfast and lunch options.  I hope you enjoy these ideas as much as we did.  

It was really a special day, celebrated together with all the dads in our family- Mike, my father in law Barry, and of course, my "old pal" dad.  


Challah French Toast

I had this for the first time at a birthday brunch thrown by my West Hartford girls.   Jill Maxwell brought this amazing dish to the table and when I tell you that it is the most amazing breakfast dish...know that I am NOT KIDDING. This french toast is substantial- moist, creamy, sweet, cinnamon-y (is that even a word?!), crispy and just all around delish.  It is fairly easy to make and can be prepared a day in advance.

Special thanks to Jill and the her mom Ruth for passing this family recipe my way. 


  • 1 challah loaf (square loaf is recommended but any challah you can find will work)
  • 3 eggs
  • 3 T sugar
  • 1 t vanilla
  • 2 ¼ c milk
  • 1 T cinnamon (optional)
  • 1 t nutmeg (optional)


  • ½ c flour
  • 6 T brown sugar
  • ½ t cinnamon
  • 1 stick butter, 1 in dice and cold


Preheat oven to 375 degrees F.  Spray bottom of 9x13 baking dish with a non-stick cooking spray.

Cut Challah into 1 ½-2 inch thick slices, and fit them side by side, in one layer in baking dish.

Using a whisk or mix eggs, sugar, vanilla, milk and optional nutmeg and cinnamon until foamy.   Pour mixture evenly over the Challah, soaking it, (you can even flip over the pieces if you like, to make sure they get enough of the mixture soaked through).  Cover with plastic wrap or foil and refrigerate overnight.  NOTE:  If there is not enough time to refrigerate overnight, you can just soak the Challah with the mixture, add the topping and bake immediately.  The blended flavor and texture will be affected somewhat with this expedited approach.  


Using a food processor, combine ingredients by using the "pulse" function.  Texture should be sandy and crumbly. With some practice, you can decide how much topping is best to make (it can be doubled for extra sweetness and more texture).  Sprinkle the topping generously and evenly over the soaked challah.

Bake at 375 degrees, for 40 minutes, uncovered.  Can be stored in fridge, covered with aluminum foil, and re-heated, for up to one week.  Feel free to garnish with confectioners sugar and/or maple syrup!