Challah French Toast

Challah French Toast
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Marcie Sutland

Why I LOVE THIS RECIPE: My mother introduced me to this recipe when I was a young child. She made the meal quite often and found it very easy to make. In the ingredients, I recommended a full loaf of challah. However, when my mother baked this recipe she always used the left-over challah from Shabbat the previous Friday. My mother made this most often for Sunday morning breakfast and my whole family loved it very much. The most important ingredient in this recipe is love. I not only enjoy it for its taste but because it was made with


A loaf of challah
2 eggs (beaten)
1 cup of milk Butter or pam (to be used in the pan)
½ cup of Cinnamon sugar

Mix the 2 beaten eggs and 1 cup of milk into a bowl.

Cut the challah into thick slices.

Dunk the thick slices of challah into the mixture of eggs and milk.

Place the challah slices into a suitable sized pan that has been sprayed with nonstick spray.

Bake for about 20 minutes at 350 degrees or until it is spongy to the touch.

Serve with cinnamon sugar sprinkled on top and enjoy.


This delicious meal can also be enjoyed with fresh fruit or apple sauce.

Beverages that pair well with this meal are hot tea and coffee.

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