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Challah French Toast for One (or Two) People

Challah bread french toast is one of the easiest brunch recipes around, absolutely delicious and only takes a few minutes. This recipe is for french toast for one or two people, so a small-batch version that can be scaled up.
Prep Time10 minutes
Cook Time5 minutes
Total Time5 minutes
Course: Breakfast Goodies
Cuisine: American
Servings: 2 -4 servings (for 1-2 people total)

Equipment

Ingredients

  • Thick slices of challah day-old is best, left to dry out overnight
  • 2 eggs room temp is best
  • Scant 1/3 cup of milk
  • 1/2 teaspoon of pure vanilla extract
  • 1/4 teaspoon of cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • Zest of 1/2 a small lemon or of 1/4 of a medium orange
  • Butter for the pan and for serving
  • Your preferred topping I personally love cinnamon-sugar

Instructions

  • In a medium shallow dish of some kind (that's big enough for your bread slices), beat together the eggs, milk, vanilla, cinnamon, nutmeg, salt, and lemon (or orange) zest.
  • Heat a medium or large skillet on medium or medium-low heat (you know your stove, you just want to make sure it's not too high where it'll burn quickly).  Melt a bit of butter in the pan.
  • Working with one slice of bread at a time, soak the bread in the egg mixture, giving it at least 5 seconds on either side (I kind of move it around to really get it soaked).  Then add to your buttered pan.  I do 2-3 slices at a time, depending on the size.  Don't crowd the skillet.
  • Cook until golden brown on the bottom, about 2 minutes.  If it's getting too dark too fast, turn the heat down (you need the egg mixture to cook up into the bread, not only fry the outside).  Turn and cook the other side until golden brown, around another 2 minutes.
  • Repeat with the remaining egg-soaked challah. Serve with the toppings you desire...for me, that's some butter (that melts on the slice) and granulated sugar, or cinnamon-sugar.

Notes

  1. I think that thick-cut slices are better.  Like maybe an inch thick or just over that?  Don't make the mistake of cutting too thin!
  2. You'll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit.  This will help it soak up more egg mixture, resulting in a softer, custardier end result.
  3. Because challah is a little more dense and we're doing thicker slices, do make sure that you let the bread soak up the liquid.  Don't just do a 2-second dunk...I leave each side in the liquid for like 5 seconds, just to make sure it's picking up enough liquid.