Stuffed challah French toast is the best, easiest breakfast to make that everyone loves. I always try to bake two loaves for Shabbat – one for Friday night dinner and one for French toast. If you need an excellent challah recipe, try my traditional or vegan one.
Why You’ll Love This Recipe
Irresistible flavor combination: This recipe combines the rich, buttery taste of challah bread with a creamy vanilla cream cheese filling, creating a flavor explosion in every bite.
Simple preparation: It’s a great way to elevate your breakfast without much effort.
Versatile toppings: The stuffed challah French toast is a blank canvas for a variety of toppings.
Comfort food appeal: You combine familiar flavors’ nostalgia with a modern and exciting twist.
Ingredients Overview
*The full recipe is in the recipe card below!
Cream cheese: 1 block (8oz/220g) at room temperature.
Challah: 1 loaf of day-old challah bread sliced ¾-inch thick. Nowadays, you can find challah at many local bakeries and grocery stores, or you can make your own using my great recipe that yields two loaves.
Eggs: Eggs are a crucial component for creating the custard-like coating on the challah.
Milk: Whole milk, 2%, or even half & half or heavy cream can be used to create the mixture.
Vanilla extract: Vanilla extract enhances the flavor of the French toast.
Butter (for cooking): Butter is used to grease the pan for cooking the French toast, providing a rich flavor.
Pro-Tips
Use stale challah: Slightly stale challah absorbs the custard mixture better than fresh challah. If your bread is too fresh, you can leave it out for a bit.
Properly soak the bread: Ensure each “sandwich” is evenly coated with the custard mixture. Allow it to soak for a few seconds on each side, but don’t let it become too saturated.
Preheat the pan: Preheat the skillet or griddle over medium heat before adding the soaked sandwich. This helps in achieving an even golden brown color.
Serve immediately: Serve immediately after cooking while it’s still warm and crispy.
FAQs
Prepare a large batch by increasing the quantities of eggs, milk, and other ingredients. Cook in batches and keep them warm in the oven until ready to serve.
While it’s best served fresh, you can prepare the custard mixture the night before and soak the bread slices just before cooking. Leftover French Toast can be refrigerated and reheated.
Yes, you can freeze cooked French toast. Separate slices with parchment paper and store in an airtight container. Reheat in the toaster or oven.
Maple syrup, powdered sugar, fresh berries, whipped cream, sliced bananas, or a dusting of cinnamon are popular choices. Get creative based on your preferences.
More Recipes You’ll Love
Stuffed Challah French Toast
Description
Equipment
Ingredients
For the filling:
- 8 oz (220g) cream cheese softened to room temperature
- 1/4 cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange zest optional
For the toast:
- 8-10 slices (about 1 loaf) of challah bread preferably slightly stale for better absorption sliced ¾-inch thick
- 3 large eggs
- 1 cup milk 2% or whole milk or cream or half & half
- A pinch of salt
- Butter for greasing the pan
Optional toppings:
- powdered sugar, maple syrup, fresh berries, or whipped cream
Instructions
Prepare the filling:
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and orange zest (if using).
- Mix until smooth and well combined. Set aside.
Make the French toast batter:
- In a shallow dish, whisk together the eggs, milk, and salt until well combined.
Assemble the stuffed French toast:
- Lay out 8 slices of challah and spread a generous layer of the cream cheese filling on 4 of them.
- Create sandwiches by placing the remaining slices on top, pressing gently to seal.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
- Dip each sandwich into the egg mixture, ensuring both sides are well-coated but not overly soaked. Allow the bread to soak for a few seconds, but avoid over saturating to prevent sogginess.
- Place the soaked sandwiches onto the skillet and cook until golden brown on both sides, approximately 3-4 minutes per side.
- Repeat the process for all the sandwiches adding more butter as needed.
- Once cooked, transfer the French toast to a serving plate.
- Serve warm, topped with leftover cream cheese filling with powdered sugar, maple syrup, fresh berries, or whipped cream.
YUM
thank you
Came out delish!
yay
Came out great
yay