Challah French Toast Sticks Recipes

CINNAMON SUGAR CHALLAH FRENCH TOAST STICKS!

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper
• In a large shallow bowl or dish, whisk together the milk, eggs, vanilla, cinnamon and turmeric powder if using
• Dip each piece of the bread into mixture, soaking for about 30 seconds to 1 minute on each side, allowing excess to drip off then add to baking sheet
• Bake in oven for 10 minutes then flip and bake another 15 minutes (or until golden)
• Mix the coconut sugar and cinnamon in a shallow bowl
• Brush melted oil on each piece of french toast then cover each french toast stick in coconut sugar mixture
• Serve while warm with maple syrup!

CHALLAH FRENCH TOAST STICKS WITH MAPLE SYRUP

Steps:

• Combine the heavy cream, milk, vanilla extract, sugar, cinnamon, ginger powder, nutmeg and salt in a large bowl.
• Whisk the eggs in a second large bowl and set aside.
• Cook the cream-and-vanilla mixture in a large saucepan over medium-low heat until the mixture is warm and begins to simmer, 2 to 3 minutes.
• Once the cream-and-vanilla mixture simmers, lower the heat and add a small ladleful to the large bowl with the beaten eggs. This will help to slowly bring up the temperature of the eggs so they will not scramble in the next step.
• Very slowly add the egg mixture to the cream-and-vanilla mixture, whisking continuously, and cook over low heat until the mixture is thick, 8 to 10 minutes. Pour the mixture into a large bowl and set aside to cool.
• Cut the challah into long 1-inch-wide slices. Fully submerge the challah sticks in the creamy egg mixture.
• Melt the butter in a large skillet over medium heat and cook until bubbling, about 2 minutes.
• Add a batch of the coated challah sticks and cook until the outside is golden brown and crisp, and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep the finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices, adding more butter as needed.
• Serve with a drizzle of maple syrup. Enjoy.

CHALLAH FRENCH TOAST STICKS

Steps:

• Preheat the oven to 225 degrees and place a wire rack on a sheet pan.
• In a large shallow bowl, whisk together the eggs, vanilla, cinnamon, and salt. Stir in the milk.
• Heat the butter in a large skillet over medium heat. Meanwhile, soak the fingers in the egg mixture for at least 1 minute per side. Transfer the fingers to the skillet (you'll probably have to do two batches) and cook until golden brown on the bottom, about 3 minutes. Flip and continue to cook until the other side is golden, another 2-3 minutes.
• Transfer the cooked fingers to the wire rack and place them in the oven to keep warm while the second batch is cooked.
• Meanwhile, make the bananas. Melt butter in a skillet over medium heat. Place banana slices in skillet in a single layer. Cover with brown sugar.
• Brown bananas on one side, then flip, allowing sugar to cook and the other side to brown.
• Remove the skillet from heat then pour in bourbon. Let sizzle for a minute, then use the bourbon to slide banana slices out of skillet and onto a plate.
• Serve the French toast warm with real maple syrup and the caramelized bananas.

CHALLAH FRENCH TOAST

Steps:

• Whisk eggs in a bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla extract and transfer mixture to a shallow bowl.
• Soak challah slices in the bowl in batches for 3 minutes on each side.
• Melt butter in a skillet over medium heat. Cook challah slices in batches until browned, about 3 minutes. Turn and continue to brown on the other side, about 2 more minutes. Add more butter if necessary.

FRENCH TOAST STICKS

Steps:

• Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
• Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.

CHALLAH FRENCH TOAST

Steps:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

BAKED CHALLAH FRENCH TOAST

Steps:

• Butter a 9x13-inch baking dish. Place challah in the dish.
• Mix 1/4 cup sugar with cinnamon; set aside.
• Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE

Steps:

• In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
• Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
• In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
• Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
• Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.