Challah’s claim to fame? French toast.

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Sure, challah’s known for the braid. For Shabbat. For being the bread you tear and share. But ask anybody what they actually do with a leftover loaf, and the answer comes back the same: French toast.

There’s a reason for that, and it isn’t luck.

I baked this loaf Thursday. It’s Sunday morning and look at the crumb. Still soft. Still moist. That’s not a coincidence, and it’s not just because it’s blessed.

Challah is an enriched dough. Eggs, oil, a little sugar or honey. The fat coats the starch and slows down staling. The sugar pulls in moisture and holds onto it. The egg yolks act like a built-in emulsifier. Put it all together and you get a loaf that stays tender for days when a lean dough would already be drying out on you.

That same structure is why it makes the best French toast you’ll ever put a fork through. It soaks up the custard without falling apart, and the inside turns to pudding while the outside crisps.

French toast coming up next. Stay tuned.

~ Henry ⭐🔥

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Challah’s claim to fame? French toast.