Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

Posted April 6th, 2026

Updated April 10th, 2026

Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

This challah French toast is soft, rich, and perfectly golden on the outside while staying fluffy in the center. The challah soaks up the custard just enough without getting soggy, which makes it ideal for French toast.

It’s one of those breakfasts that feels a little more special but is still really easy to make. Topped with powdered sugar, fresh berries, and maple syrup, it’s the perfect breakfast for a special day.

I also like to slice the entire loaf of challah before cooking, then reassemble it when serving so it still looks like a full loaf on the table. It makes it feel a little more elevated and really pretty for serving.

Ingredients

• 1 loaf challah, sliced

• 4 large eggs

• 1 cup milk

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

• Butter, for cooking

For Topping

• Powdered sugar

• Fresh berries

• Maple syrup

Instructions

1. Slice the entire loaf of challah and set aside.

2. In a shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt.

3. Heat a pan or skillet over medium heat and add a little butter.

4. Dip each slice of challah into the custard mixture, letting it soak for a few seconds on each side.

5. Place the soaked bread onto the pan and cook for 2 to 3 minutes per side, until golden brown.

6. Repeat with remaining slices, adding more butter as needed.

7. Reassemble the slices back into the shape of the loaf and transfer to a serving plate.

8. Top with powdered sugar, fresh berries, and maple syrup and serve warm.

Notes

• Slightly stale challah works best because it absorbs the custard without falling apart

• Don’t over-soak or the bread can get too soft

• Reassembling the loaf makes it feel more special for serving

How-To Video! Let’s make it together!

Make this breakfast with me!! (Version without caramelized bananas)

Easter Breakfast

This year for Easter breakfast, it was just Eli & I so we made this delish French toast as well as my famous (in my house & soon to be yours) frittata! Whenever it is just us for special days, I always like to serve one sweet & one savory option for brunch! French toast and omelette work SO well together. If you have a bigger guest count for brunch, I recommend also adding in some country style potatoes and bacon on the side. Maybe even a fruit salad! YUM!

Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Yield

4 servings

Category

Breakfast

Difficulty

Easy

Ingredients

• 1 loaf challah sliced
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 half teaspoon cinnamon
• 1 quarter teaspoon nutmeg
• Pinch of salt
• Butter for cooking

For the Caramelized Bananas

• 2 bananas sliced
• 2 tablespoons brown sugar
• 1 tablespoon butter

For Topping

• Powdered sugar
• Fresh berries
• Maple syrup

Instructions

1. Slice the loaf: Slice the entire challah loaf and set aside
2. Make the custard: In a shallow bowl whisk together eggs heavy cream sugar vanilla cinnamon nutmeg and salt
3. Caramelize the bananas: In a skillet over medium heat melt butter then add sliced bananas and brown sugar. Cook until soft and caramelized
4. Set aside bananas: Remove the bananas and set aside leaving the caramel in the pan
5. Dip the bread: Dip each slice into the custard letting it soak for a few seconds on each side
6. Cook in caramel: Place the soaked bread into the same pan and cook 2 to 3 minutes per side allowing it to soak up the caramel and become golden
7. Repeat: Continue with remaining slices adding a little more butter if needed
8. Reassemble: Place slices back together into the shape of the loaf on a serving plate
9. Serve: Top with caramelized bananas powdered sugar fresh berries and maple syrup

Note: Using heavy cream creates a richer custard and cooking the toast in the same pan as the bananas gives it a light caramelized layer. Slightly stale challah works best and reassembling the loaf makes it feel extra special for serving

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