Elevated Challah French Toast with Cardamom & Cinnamon-Sugar Glaze

Introduction

This refined French toast recipe showcases the luxurious texture of thick-sliced challah bread, enhanced by extra egg yolks for richness, a subtle warmth of cardamom, and a caramelized cinnamon-sugar glaze. The result is a plush, custardy center with golden, crisp edges—ideal for holiday mornings or special breakfast gatherings.

Ingredients (Serves 4–6)

• Challah Bread: 1 loaf (approximately 500g), cut into 1.5–2cm thick slices (about 8–10 slices)

• Eggs & Yolk Mixture: 3 large eggs + 2 extra egg yolks (for depth of flavor)

• Liquid Base: ½ cup whole milk (or ¼ cup heavy cream + ¼ cup milk for richness)

• Spices: ¼ tsp ground cardamom, pinch of salt (optional)

• Cinnamon-Sugar Glaze: 3 tbsp granulated sugar + 1 tsp ground cinnamon (mixed)

Preparation Steps

Step 1: Prepare the Challah Bread

Select a dense, fresh challah loaf (avoid overly soft or stale bread). Cut into uniform 1.5–2cm thick slices to ensure even absorption of the custard mixture and consistent texture during cooking.

Step 2: Make the Custard Mixture

In a large bowl, whisk together the 3 whole eggs, 2 egg yolks, and milk (or cream). Add ground cardamom and a pinch of salt (if using). Stir gently until fully combined—do not overmix to prevent excess air bubbles.

Step 3: Soak the Bread (Optional: Ahead of Time)

For optimal flavor and texture, place the challah slices in a shallow dish. Pour the custard mixture over the bread, ensuring each slice is fully submerged. Let sit for 15–20 minutes (for same-day preparation) or cover and refrigerate overnight (up to 24 hours). Drain excess custard before cooking to avoid soggy edges.

Step 4: Cook the French Toast

Heat a non-stick skillet over medium heat. Add 1–2 tbsp unsalted butter (or oil) to coat the pan. Working in batches, place soaked challah slices into the pan. Cook for 3–4 minutes per side, until golden-brown and crisp.

For the Cinnamon-Sugar Glaze: After flipping the bread halfway through cooking, sprinkle 1–2 tsp of the cinnamon-sugar mixture over the top of each slice. The heat will caramelize the sugar, creating a glossy, sweet crust (skip this if preferred).

Step 5: Serve

Transfer the cooked toast to a plate. Garnish with additional cinnamon-sugar, a dusting of cardamom, or a drizzle of maple syrup. Enjoy warm immediately for the crispiest edges and silkiest center.

Pro Tips

• Prep Ahead: Soaking overnight maximizes flavor and softens the bread’s center without compromising texture.

• Texture Tweak: For extra richness, replace ¼ cup milk with heavy cream.

• Cooking Efficiency: Use a cast-iron skillet for even heat distribution and deeper browning.

• Flexibility: Omit the cinnamon-sugar for a lighter version, or add a pinch of vanilla extract to the custard for subtle sweetness.

Discover more holiday breakfast and brunch recipes here.