Perfect for Mother’s Day, kitchen-tested in Wisconsin
Some recipes are delicious. Some are meaningful. And every so often, one manages to be both, like this Strawberry Challah French Toast. Baked in a simple 8×8 dish, it blends flavor, Jewish heritage, and heart into a breakfast or brunch worth sharing.
May is Jewish American Heritage Month, and this recipe offers a gentle nod to Jewish tradition. Challah has long been part of Shabbat and holiday tables, and turning it into French toast reflects how Jewish foodways continue to evolve in American kitchens, honoring the past while embracing creativity.
It’s also well suited for Mother’s Day. Easy enough for kids and adults to assemble, yet special enough to serve Mom, this one pan dish delivers comfort without the stress—or the cleanup. Letting it bake while Mom sleeps in might be the real gift.
With May also being National Strawberry Month, fresh berries add a seasonal touch, turning soft and jammy in the oven against the richness of the challah.
This French toast isn’t just breakfast—it’s a dish of gratitude, heritage, and connection, finished with a dusting of powdered sugar.
Happy Mother’s Day.
Serves: 6
Ingredients:
- 5 cups challah cubes
- 1 cup sliced fresh strawberries, divided
- 3 large eggs
- 1/2 cup milk
- 1/4 cup heavy whipping cream
- 3 tablespoons raw honey
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for serving, as desired
Directions:
Preheat oven to 375°F and grease an 8-inch X 8-inch baking dish.
Spread the challah cubes into the prepared dish. Set aside.
In a medium bowl, whisk together the eggs, milk, cream, honey, vanilla, and salt until smooth. Pour the egg custard evenly over the cubes.
Scatter 3/4 cup of the strawberries over the top of the challah cubes. Lightly press cubes down into the custard, leaving the tops of the cubes exposed. Let stand for 10 minutes.
Drizzle the melted butter over the top of the challah cubes.
Bake for 22-24 minutes, or until the top is golden and the center is set. Increase temperature to 400°F and bake an additional 5 minutes.
Top with the remaining strawberry slices and dust with powdered sugar, as desired.
Cover and refrigerate leftovers for up to 3 days.
Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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