Challah French Toast

Cuisinart original

We love using eggy challah bread for French toast. Thanks to its soft yet sturdy structure, it soaks up the custard better than any other bread, making for the most decadent breakfast.


Makes 8 servings


8     large eggs
2     cups milk (we used reduced fat, but
       any variety will do)
1     tablespoon pure vanilla extract
2     tablespoons pure maple syrup
1     teaspoon ground cinnamon
       pinch ground nutmeg
1     to 2 pinches kosher salt8 slices challah bread,
¾     inch thick
        unsalted butter or coconut oil,
        for griddle
        confectioners’ sugar for serving
        fresh fruit for serving

Nutritional information

Nutritional information per slice: Calories 195
(32% from fat) • carb. 25g • pro. 7g • fat 7g sat. fat 3g • chol. 172mg • sod. 208mg calc. 116mg • fiber 1g


Plate Side: Griddle
Griddler® Cooking Position: Open and flat.

1. Put the eggs, milk, vanilla extract, maple
syrup, cinnamon, nutmeg and salt into a
medium bowl. Whisk to fully combine and
pour into a 13 x 9-inch baking dish.
2. Soak half of the bread in the milk mixture,
turning so both sides are saturated.
3. While the bread is soaking, turn on the
Cuisinart® Smoke-less Contact Griddler®.
Select Grill/Griddle and set to 350°F.
4. Once preheated, put the soaked bread on
the hot griddle and select the count-up
timer. Cook 3½ to 4 minutes per side. Soak
remaining bread while first batch of French
toast is cooking.
5. Remove and reserve the cooked French
toast in a warm oven, and then repeat with
remaining soaked bread.
6. To serve, dust with confectioners’ sugar
and top with fresh fruit and maple syrup,
if desired.