Challah French Toast With Cinnamon-Sugar Glaze

By Melissa Clark

Updated Dec. 29, 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(1,167)
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.

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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.

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Ratings

5 out of 5
1,167 user ratings
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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.

Barb P

I found that using 2 spatulas to transfer the soaked bread to the pan really helped to keep the bread from breaking.

Amy

It should probably say "one loaf of *extremely* stale challah" because if it is not able to smack a home run out of the park, it is probably going to fall apart in the soaking process..

Grègori

I prefer the French Toast recipe made in the YouTube video "Melissa Clark's Favorite Holiday Latkes and French Toast | NYT Cooking".

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