Challah French Toast with Caramel Sauce and Crème Fraiche


For the ultimate in “special” breakfasts perfect for the holiday season, I give you my recipe for Challah French Toast with Caramel Sauce and Crème Fraiche. Sounds fancy and tastes delicious, but is surprisingly simple to throw together.

This recipe became a fast favorite after a visit to see my best friend in Seattle for my 30th birthday. She and her husband whipped this up for my birthday breakfast and my husband and I couldn’t get over how impressive – and absolutely delicious – it was. I begged for the recipe and have now made it for my husband for breakfast on his birthday every year since.

Whether it’s breakfast on Christmas morning or another special moment this holiday season, you won’t be disappointed serving this at your breakfast table. 

Sac Foodies

For the Caramel Sauce:

¾ cup honey
¾ cup granulated sugar
3 tablespoons salted butter
1 cup (or so) of heavy whipping cream

Pour honey in a small sauce pan on medium-low heat. Pour sugar evenly over honey and let the sugar and honey cook to desired caramel color (about 10 minutes). Add the butter and stir until melted. Slowly add in cream in a steady stream, being careful as the mixture may boil up a bit at this point. Test the caramel’s thickness using a small spoon; it should be a slightly thick caramel consistency when cooled on the spoon. If it is thinner than desired, let cook a bit longer until desired caramel consistency is reached.

For the French Toast:

8 thick (1 inch) slices of Challah bread (or brioche)
4 eggs
Splash of milk or cream
½ teaspoon of vanilla extract
½ teaspoon cinnamon

Lightly whisk eggs, milk, vanilla and cinnamon in a shallow bowl to combine. Submerge each piece of bread in the egg mixture for a few seconds on each side to absorb some of the liquid. Drop each piece of bread onto a buttered griddle at medium to medium-high heat and cook a few minutes on each side, or until golden brown and cooked through. 

Top each slice of French toast with the caramel sauce and a dollop of crème fraiche and serve immediately.

Leftover caramel sauce can be stored in the refrigerator in an airtight container and warmed again to enjoy on desserts or with other holiday goodies (or just eaten cold out of the container on a spoon – yum!).  

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