Sometimes you don’t need a new plan, but a better moment. A pan over low heat, butter gently sizzling, a bowl of fruit on the table. French toast is exactly that kind of food: familiar and simple, but with room for nuance. With challah — airy, rich and just a little sweet — you get a slice that soaks up the custard and still stays beautifully firm. The result is soft on the inside, golden on the outside, and exactly as comforting as you’d hope.
This recipe is made for a slow morning (or a weekday evening when you’re craving breakfast for dinner). You don’t need complicated technique, just attention: to the heat of your pan, the time the bread gets to soak, and the finishing touch that lets the flavor linger.
What makes challah so great for French toast?
Challah is soft and springy by nature. That means it easily soaks up the custard without falling apart straight away. It browns beautifully, develops an almost creamy center, and still stays light. Have challah from yesterday? Even better: slightly drier bread absorbs more evenly and fries up more neatly.
Ingredients (for 6–8 slices)
- 6–8 slices of challah (preferably 2–3 cm thick)
- 3 eggs
- 250 ml milk (or half milk/half cream for extra richness)
- 1 tsp vanilla extract
- 1–2 tbsp sugar or honey (to taste)
- 1 tsp cinnamon
- Pinch of salt
- Butter for frying
- Fruit to serve (e.g. berries, banana slices, pear wedges or orange segments)
- Yogurt or crème fraîche (optional)
- Nuts (optional, roughly chopped and briefly toasted)
Subtle extras for finishing
- A spoonful of jam or honey for shine and depth (choose what you like from jam and honey from Nicolas Vahé)
- A few twists of black pepper for a surprising edge with sweetness (e.g. black pepper from Nicolas Vahé)
Method
1) Make the custard
Whisk the eggs in a wide bowl with the milk, vanilla, sugar, cinnamon and a pinch of salt. Take your time: you want a smooth mixture without strands of egg. The cinnamon may still be visible, floating through it; that will give the bread little fragrant ‘spots’ later.
2) Let the bread soak gently
Place 1–2 slices of challah in the custard. Give them 20–40 seconds per side, depending on how dry your bread is. The goal: the bread feels heavier, but stays intact. Let it drain briefly over the bowl.
3) Bake over medium-low heat for a soft center
Heat a frying pan over medium-low heat and melt a knob of butter. Cook the slices for 2–3 minutes per side until golden brown. Work in batches and add a little butter each time.
- Too brown too fast? Lower the heat a little; French toast needs time so the inside becomes cooked and creamy.
- Too pale? Turn up the heat slightly or bake a little longer, but stay by the pan.
4) Keep warm (optional, but nice)
If you’re baking for several people, place the cooked slices on a plate and keep them warm. That way you can eat together without rushing.
Serving with care
Serve the French toast in stacks, with the fruit casually beside it. A spoonful of yogurt adds freshness, nuts give crunch. Finish with a thin drizzle of honey or a spoonful of jam, so every bite gets a little contrast between soft and bright sweetness.
And then there’s that one detail you don’t expect: a few turns of pepper over the fruit (or very lightly over the stack). Not spicy, just a little more interesting. It lifts the sweet notes and makes the whole dish feel just a bit more grown-up.
For the table moment, a calm serving dish and a few good plates help; such a simple setup in the Bloomingville style makes you automatically eat more slowly and taste more.
Variations that always work
With caramelized banana
- Briefly fry banana slices in butter with a pinch of cinnamon.
- Place them on the French toast and add some nuts if you like.
With citrus and yogurt
- Serve with orange or grapefruit wedges.
- Finish with thick yogurt and just a little honey.
With extra warmth, without feeling heavy
- Add a pinch of cardamom or ginger to the custard.
- Or keep it simple and let the cinnamon take center stage.
Handy tips for weekdays
- Preparation: Mix the custard in the evening and keep it covered in the fridge.
- Faster baking: Use two pans if you’re baking for several people.
- Leftovers: They’re delicious cold too. A quick reheat in a dry pan makes them crispy again.
Wrapping up: small ritual, big flavor
French toast isn’t a project. It’s a way to pause for a moment in your day: making something warm, something sweet with a little edge, and sitting down at the table with attention. With good basic ingredients and a subtle finish – a spoonful of jam, a little honey, a twist of pepper – it becomes just a bit more exciting without feeling complicated. That’s exactly the charm of cooking as a rhythm: you repeat something simple, yet each time you taste something new. For more flavor ideas and inspiration, you can also take a look at the Nicolas Vahé collection.
FAQ
Can I adapt this dish to my own taste?
Yes. Play with the sweetness (more or less sugar/honey), vary the fruit by season, and feel free to add an extra spice such as cardamom or ginger.
Which variations go well with this recipe?
Caramelized banana with nuts, citrus with yogurt, or berries with a spoonful of jam all work well. A little black pepper over fruit gives a surprising accent.
How do I make this dish suitable for weekdays?
Make the custard ahead of time, use thick slices of bread, and bake in batches. Leftovers can be briefly reheated later in a pan so the outside becomes crispy again.
Also read: Want to read more about this topic? Then also take a look at our article on Scandinavian interior design.
