Overnight Challah French Toast


  • Half a loaf of challah, cut into 1 inch slices
  • 5 Eggs
  • 1/2 cup Milk
  • 1 TBSP cinnamon
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp salt 
  • 1 TBSP butter 


Whisk eggs, milk, vanilla, salt, sugar, and cinnamon in a bowl. 

Pour into a 9x13 baking pan

Place slices of in the pan, face down in a single layer

Add thin slices of butter on top. cover and keep in the fridge overnight 

In the morning heat the oven to 350, flip over all the challah slices so the other side can soak up the egg mixture. Add a few more slices of butter on top. Bake for about 40 minutes, until challah pieces are golden brown on top.

Serve hot with some maple syrup, whipped cream, or fruit! 




Crunch Challah Croutons


  • Half a loaf of Challah, a few days old
  • 1 Cup Olive Oil
  • 1 TBSP Salt
  • 1 tsp dried Garlic Powder
  • 1/2 tsp dried Thyme
  • 1/2 tsp dried Basil
  • 1/2 tsp dried Oregeno
  • 1/2 tsp dried Rosemarry


Preheat your oven to 350°F. Line a sheet tray with parchment or a silpat to make clean up easier!

Using a bread knife, cut the Challah into 1/2 inch thick slices.

Then working with a stack of 3-4 slices at a time, cut Challah into 1/2 inch cubes. Toss the cubes in a bowl with your olive oil and seasonings and spread on your baking sheet.

You can add or omit any spices depending on your taste! Bake for 20-30 minutes, stirring the croutons every 10 minutes to get them evenly browned. Use in salads, to garnish soups, or as a crunchy snack!




Dreamy Babka French Toast


  • A loaf of babka, any flavor, cut into 1 inch slices 
  • 5 Eggs
  • 1/2 cup Milk
  • 1 TBSP butter 


Whisk eggs and milk in a bowl. Heat a frying pan with the butter.

Dip both sides of the babka slices in the egg mixture for a few seconds then place them in the hot pan to cook until golden brown.

Enjoy your dreamy babka french toast on its own or with your favorite breakfast accoutrements!