Challah French Toast With Cinnamon-Sugar Glaze

By Melissa Clark

Updated Nov. 18, 2025

Challah French Toast With Cinnamon-Sugar Glaze
David Malosh for The New York Times. Food Stylist: Vivian Lui.
Total Time
50 minutes, plus soaking
Rating
5(1,112)
Comments
Read comments

Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through. Discover more ideas for the holidays here.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings

    For the French Toast

    • 2cups whole milk
    • ½cup heavy cream or half-and-half (or use more milk)
    • 4large eggs plus 2 large egg yolks
    • 2teaspoons vanilla extract
    • ½teaspoon finely grated lemon zest (optional)
    • ¾teaspoon ground cardamom
    • Pinch of salt
    • 1loaf challah bread (about 1 pound), cut into 1¼-inch slices
    • 4 to 6tablespoons unsalted butter, plus more as needed
    • ¼cup granulated sugar
    • ½teaspoon ground cinnamon

    For the Toppings

    • Maple syrup
    • Cherry or other jam
    • Whipped mascarpone or crème fraîche
    • Berries
    • Sliced bananas
    • Chopped pineapple chunks
    • Mini chocolate chips
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), ½ teaspoon cardamom and salt.

  2. Step 2

    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.

  3. Step 3

    In a medium bowl, whisk together sugar, cinnamon and remaining ¼ teaspoon cardamom. Set aside.

  4. Step 4

    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.

  5. Step 5

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,112 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Maria

Even better made with cinnamon challah, available here in the Bay Area. I have made this for many years. Don’t understand the long soak time, though- my experience is that more than a brief soak causes the bread to disintegrate.

beth

The delicious, perfect challah I make from Melissa’s recipe here makes the best French Toast, but it soaks up all the liquid immediately upon adding the bread to the milk and egg mixture. If I don’t cook it right away it falls apart. I am going to try this caramelization technique with leftover challah from Rosh Hashana. Shana tova, with the added wish of a year of peace and civility in this world.

Greenville Foodie

The real trick is to soak the challah long enough. Couple of hours are bare minimum. A chef on the old California Zephyr (pre Amtrak) clued me into this. He soaked overnight but I think that is over kill. Saute in butter at a low heat until brown, flip and repeat on second side. Use your best maple syrup and enjoy! Best French Toast ever. Ask my friends that I have made this for.

Grègori Bologna

Ever since I discovered Melissa Clark’s recipe on NYT Cooking several years ago, and I’ve made it every Christmas since. It’s become a tradition I really love. The Haitian rhum is a great touch, too. This year, I’m planning to make the challah myself, with a little help from ChatGPT.

Katie

I made mine with Japanese Pasco bread, and otherwise kept the recipe original except no lemon zest and was out of cardamom. This is now GOATed in our house for french toast - our 5 year old called it “beautiful”. Eggy, rich, fluffy… amazing.

Whitney

Made as is. Phenomenal.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.