Challah French Toast Stacks
- Deep skillet
- Wire rack
- Shallow bowl
INGREDIENTS
- 6 slices challah, about 1 inch/2.5 cm thick
- 4 tablespoons cream cheese
- 2 large egg
- 1 cup milk
- Sugar, for coating
- 2 tablespoon whipped cream
- 2 ounce/56 grams dark chocolate, grated
- 4 tablespoons maple syrup
- Oil for deep frying
INSTRUCTIONS
- Spread a thin layer of cream cheese on one slice of challah and top with two more slices to form a stack. Repeat for the second stack.
- Whisk the eggs and milk in a shallow bowl. Dip each stack in the mixture, coating evenly.
- Heat 2–3 cups/480–720 ml oil in a deep skillet or small pot to 350°F/175°C. Carefully submerge the stacks and deep-fry until golden brown on all sides, about 2–3 minutes per side.
- Transfer to a wire rack for 1–2 minutes to drain excess oil. While still warm, roll or sprinkle with sugar.
- Top with whipped cream, grated chocolate, and drizzle with maple syrup. Serve immediately while warm but not hot.
FAQ
What type of challah works best in this recipe?
For this challah French toast recipe, the best type is a slightly dense, slightly sweet challah loaf. A fresh challah works well, but slightly stale challah is actually ideal because it holds up better when dipped in the egg and milk batter, preventing the toast from falling apart during frying. Look for challah with a soft interior and a slightly chewy crust. Egg-enriched challah adds richness, which enhances the flavor of the French toast. Avoid overly airy or very fluffy challah, as it may absorb too much liquid and become mushy. The thickness of the slices should be about 1 inch to ensure even cooking and a golden crust while keeping the interior tender.
How thick should slices be for challah French toast?
Slice the bread about 1 inch/2.5 cm thick per slice. This thickness ensures that the slices hold up when dipped in the egg and milk batter and maintain their shape during deep-frying. Thinner slices may become too soggy or break apart, while thicker slices might not cook evenly in the center. Using slightly stale challah can help maintain structure and prevent excess absorption of the batter. The thickness also allows the custard mixture to soak in adequately, giving the interior a tender, creamy texture while the exterior turns golden and slightly crispy, creating the perfect balance.
What type of milk or cream works best for French toast challah?
Whole milk is ideal because it adds richness and helps create a custardy interior when combined with eggs. Light milk or 2% milk can also be used but may result in slightly less creamy texture. For a richer flavor, half-and-half or a mix of cream and milk can enhance indulgence. Plant-based milks like oat, almond, or cashew milk can also work well, especially for dairy-free adaptations. The key is to whisk the liquid thoroughly with eggs to ensure even coating. The milk or cream should be cold from the refrigerator to help maintain the structure of the batter while frying French toast challah.
Can I make the challah French toast ahead of time?
Challah French toast can be prepared ahead of time in several ways. You can assemble the stacks and refrigerate them for a few hours before frying, but make sure to cover them tightly to prevent the bread from drying out. Another method is to fry the stacks in advance, then store them in an airtight container in the refrigerator for up to 24 hours. To serve, reheat in a 350°F/175°C oven for 5–10 minutes to restore crispiness. For longer storage, challah French toast can also be frozen after frying. Wrap tightly in foil or plastic wrap and freeze for up to a month. Thaw and reheat gently in the oven to maintain texture.
How to prevent the toast stacks from becoming soggy when frying
Preventing the stacks from becoming soggy requires proper technique and temperature control. Use challah that is firm but not stale, and slice it about 1 inch thick to prevent excessive batter absorption. Dip the stacks briefly in the egg and milk mixture, ensuring they are coated but not soaked. Heat the oil to 350°F/175°C before frying, so the exterior cooks quickly and forms a golden crust while keeping the interior tender. Fry each stack evenly on all sides and transfer immediately to a wire rack to drain excess oil rather than placing it on a flat plate, which traps steam. Avoid covering the challah French toast stacks while hot, as condensation can make the surface soggy.
What toppings work best with challah French toast?
Challah French toast pairs well with toppings that complement its rich, slightly sweet flavor. Whipped cream adds lightness, while maple syrup contributes classic sweetness and moisture. Grated dark chocolate or chocolate shavings provide a decadent, slightly bitter contrast that balances the sweetness of the bread and syrup. Fresh fruit such as berries, banana slices, or citrus segments can introduce freshness and texture. Nuts like toasted almonds or pecans offer a crunchy element. For extra indulgence, a dusting of powdered sugar or a drizzle of caramel or fruit compote can elevate the presentation.
How Can I make this recipe dairy-free or vegan?
Replace the cream cheese with a plant-based cream cheese or cashew-based spread, and use oat or almond milk instead of cow’s milk. For the egg component, you can use a mixture of ground flaxseed or chia seeds soaked in water, or a commercial egg replacer, to help bind the batter and coat the bread. Choose a vegan challah if possible, or make your own using a plant-based recipe. Toppings can also be swapped with coconut whipped cream, maple syrup, fruit, or vegan chocolate to maintain the indulgent experience of challah French toast while keeping it fully plant-based.
Can the challah French toast be baked instead of fried?
To bake, assemble your stacks and dip them in the egg and milk mixture as usual. Place the stacks on a parchment-lined baking sheet or in a lightly greased ovenproof dish. Preheat the oven to 375°F/190°C and bake for approximately 15–20 minutes, flipping halfway through to ensure both sides turn golden. The baked version will be slightly less crispy than deep-fried challah French toast but will still retain a tender, custardy interior.
How do I get the challah French toast perfectly golden and crispy?
Achieving a perfectly golden and crispy challah French toast requires controlling oil temperature, bread thickness, and frying technique. Use 350°F/175°C oil so the exterior browns quickly without burning, while the interior cooks fully. Choose slightly dense, firm challah slices about 1 inch thick, which absorb enough batter without becoming soggy. Dip the stacks briefly in the egg and milk mixture to prevent oversaturation. Fry each stack evenly on all sides, turning carefully with tongs or a slotted spoon. Drain on a wire rack instead of a flat plate to prevent steam from softening the crust. Rolling or sprinkling sugar while still warm enhances crispness and flavor.
