{"id":41656,"date":"2018-04-01T04:00:00","date_gmt":"2018-04-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/challah-french-toast-17368878\/"},"modified":"2025-07-21T09:02:12","modified_gmt":"2025-07-21T09:02:12","slug":"challah-french-toast-17368878","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/challah-french-toast-17368878\/","title":{"rendered":"Challah French Toast"},"content":{"rendered":"

INGREDIENTS<\/h2>

3 large eggs
½ cup 2 percent milk
1<\/sup>?8<\/sup> tsp. cinnamon
1<\/sup>?8<\/sup> tsp. vanilla extract
1 Tbsp. salted butter
8 ¼-inch slices day-old challah
2 Tbsp. powdered sugar
Lemon curd, for serving (recipe follows)<\/p><\/div>

PREPARATION<\/h2>

• In a small bowl, mix the eggs, milk, cinnamon and vanilla until well combined. Pour the mixture into a flat-bottomed baking dish.<\/p>

• In a cast-iron or heavy-bottomed skillet over medium heat, melt the butter. Swirl the butter so the cook surface is evenly greased.<\/p>

• Working in batches, dip 1 slice challah into the milk mixture, let it soak 2 seconds per side, then place in the hot skillet. Cook until golden brown, about 2 minutes per side. Repeat with remaining slices. Serve hot with a sprinkle of powdered sugar and a dollop of lemon curd on the side.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

4 servings<\/p>\n","protected":false},"author":145,"featured_media":41658,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"4 servings","newspack_article_summary_title":"","newspack_article_summary":"The only thing better than fresh challah is French toast made from the second-day bread. Top with lemon curd for a sweet, eggy treat.","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[367,377,273,25,381],"tags":[],"newspack_collection_taxonomy":[4020],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[1913],"class_list":["post-41656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-brunch","category-french-toast","category-recipes","category-vegetarian","entry"],"yoast_head":"\nChallah French Toast<\/title>\n<meta name=\"description\" content=\"4 servings\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saucemagazine.com\/recipes\/challah-french-toast-17368878\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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