Challah French Toast with Sour Cream-Strawberry Swirl

  • SERVES: 6 to 8 (recipe can be halved)
  • PREP: 15 minutes
  • TOTAL TIME: 35 minutes

The breakfast in bed you've been dreaming of!

Imagine waking up one February morning to a beautiful, seemingly complicated Valentine’s Day breakfast in bed. You rub your bleary eyes, then look a little closer to see the decadent masterpiece that is this French toast, complete with dollops of sour cream and a drizzle of syrupy strawberry compote.Next, you’re thinking, “how on hell did my significant other manage to pull this off?”  What if I told you that this breakfast was actually soooo easy to make? I love my challah French toast recipe for many reasons, mainly because it’s the perfect combination of savory and sweet (and you guys know how I feel when things are toooo sweet). I like to use challah when making French toast, because unlike regular soft bread, challah ends up fluffy, thick and custardy, with a crispy exterior. The strawberry sauce is a breeze to pull off, and mixing it with sour cream gives you a slightly more tart shortcake vibe I’m all about (you could totally swap in whipped cream, come to think of it!). OK, so I know I keep saying how easy this is - but if your S.O. makes it for you, just play dumb and pretend like this is some Cordon Bleu level shit. That’s the true spirit of Valentine’s Day...

For the Strawberry Sauce:

  • 1

    pound strawberries, ends trimmed, left whole (or halved if really big)

  • 1⁄4

    cup sugar

  • 1

    lemon (juice & zest)

  • 1

    pinch of fine sea salt

For the French Toast:

  • 1

    (1-pound) loaf challah

  • 4

    eggs

  • 1 ¾

    cups whole milk

  • 1⁄4

    cup heavy cream or half-and-half

  • 1

    teaspoon vanilla extract

  • 1

    cup sour cream

  • Kosher salt to taste

  • Dash of grated nutmeg

  • Butter, for the skillet

  • Fresh mint and ground cinnamon for serving

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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