Challah French Toast

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French toast doesn’t need to be complicated — it just needs to be done right. Thick slices of challah soak up a rich vanilla batter, crisp up in a buttered cast iron pan, and get topped with cold whipped cream, warm blueberry compote, and a hit of lemon zest.

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This is the kind of brunch that doesn’t pretend to be fancy — it just hits. The compote uses a split approach for contrast: half gets simmered down into a syrupy base, and the other half is folded in fresh so it doesn’t get lost. And the cream? Just three ingredients, shaken cold. Perfect after a campfire cook or a slow morning in.

Every element here plays a role: the challah holds its shape, the dark maple gives that rich edge, and the lemon cuts through the warmth. You don’t need syrup on top — everything’s built in.

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DIRECTIONS

STEP 1: VANILLA BEAN CREAM

• Add cream, scraped vanilla bean, and maple syrup to a mason jar to shake or whip in a stand mixer.

• Shake or whip until soft peaks form.

• Chill.

STEP 2: COMPOTE

• Add 1 C blueberries to a pan with lemon juice, maple syrup, and a pinch of salt.

• Simmer over medium heat for 5–7 minutes, mashing a few berries until thick and syrupy.

• Remove from heat and stir in remaining 1 C fresh blueberries.

STEP 3: BATTER

• Whisk eggs, milk, scraped vanilla bean, maple syrup, cinnamon, and salt in a large bowl until smooth.

STEP 4: TOAST

• Dip each 1.5-inch slice of challah in the batter and let soak briefly.

• Cook in a buttered cast iron skillet over medium heat until golden brown on both sides.

  • Day-old bread works best — it soaks up the batter without falling apart.

STEP 5: PLATE

• Plate the French toast, top with vanilla bean cream, spoon over blueberry compote, dust with powdered sugar, and finish with zest from 1 lemon.

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INGREDIENTS

Makes 4 servings

FRENCH TOAST

• 1 loaf challah bread, sliced 1.5 inches thick (day-old is best)

• 4 eggs

• 3/4 C whole milk

• 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)

• 1 TBSP dark raw maple syrup

• 1/2 tsp cinnamon

• 1/4 tsp kosher salt

• Butter (for cooking)

BLUEBERRY COMPOTE

• 2 C fresh blueberries, divided (about 1 pint)

• Juice from 1/2 lemon (zest the lemon before slicing and save)

• 1 TBSP dark raw maple syrup

• Pinch of kosher salt

VANILLA BEAN CREAM

• 3/4 C heavy cream

• 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)

• 2 tsp dark raw maple syrup

FINISH

• Zest from 1 lemon

• Powdered sugar (for dusting)

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