Challah French Toast with Cherry Sauce

Making the Best French Toast Even Better

An excellent solution for the extra cherries that I froze in springtime.

An excellent solution for the extra cherries that I froze in springtime.

I was going to just post the recipe for the cherry sauce, figuring that French toast recipes are universal and everyone does the same thing. A quick scan of The Internets comes to one screaming conclusion: I’ve been doing my French toast wrong all along.

Evidently the rest of the world believes that you need to soak — completely saturate — the bread. This now explains why the French toast at some restaurants is all squishy and wet in the middle.

I don’t roll like that.

My bread gets coated, not soaked. I think it makes for a better result.

French Toast

Serves 6-8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast
Misc Child Friendly, Serve Hot


  • Challah bread
  • 3 Eggs (beaten)
  • .75 cup Milk
  • pinch Salt
  • 1 teaspoon Vanilla extract
  • dash Cinnamon


Step 1
Cut challah into inch-thick slices.
Step 2
Beat together eggs, milk, salt, vanilla and cinnamon.
Step 3
Dip bread into egg mixture until coated, but not soaked.
Step 4
Cook slices on a greased skillet over medium heat until golden brown. Serve immediately.

Cherry Sauce

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Meal type Breakfast, Dessert
Misc Child Friendly, Serve Hot


  • 2 cups Pitted cherries (fresh or frozen, unsweetened)
  • .5 cup Sugar (use less sugar if your cherries are particularly sweet)
  • .5 cup Water
  • 1 tablespoon Cornstarch
  • 1 tablespoon Lemon juice (freshly squeezed)


Step 1
In a medium saucepan, bring cherries, sugar and water to a boil over medium heat. Stir often
Step 2
Mix lemon juice and cornstarch; whisk until smooth. Stir into the boiling cherries.
Step 3
Cook until the cherry liquid has thickened, 2-3 minutes. Test for flavor. Add more sugar or lemon juice to balance tartness.
Step 4
Allow to cool slightly before serving over French toast, ice cream or angel food cake. Or it it with a spoon. I won't judge.


Easy-AllThe Assistant took seconds of the cherry sauce for his French toast, and then demanded that we save the leftovers and schedule a banana split day.

I love French toast under normal circumstances, but this took a regular family favorite and put it right over the top.

Tags: , ,

Search by Category
Looking for something specific?

One Response

  1. Nancy says:

    I was taught to coat, not soak . Dip one side, dip the other side, put on griddle. I think it’s all those people on the interwebs that are doing it wrong.

Leave a Reply