Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

Posted April 6th, 2026

Updated April 10th, 2026

Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

This challah French toast is soft, rich, and perfectly golden on the outside while staying fluffy in the center. The challah soaks up the custard just enough without getting soggy, which makes it ideal for French toast.

It’s one of those breakfasts that feels a little more special but is still really easy to make. Topped with powdered sugar, fresh berries, and maple syrup, it’s the perfect breakfast for a special day.

I also like to slice the entire loaf of challah before cooking, then reassemble it when serving so it still looks like a full loaf on the table. It makes it feel a little more elevated and really pretty for serving.

Ingredients

• 1 loaf challah, sliced

• 4 large eggs

• 1 cup milk

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

• Butter, for cooking

For Topping

• Powdered sugar

• Fresh berries

• Maple syrup

Instructions

1. Slice the entire loaf of challah and set aside.

2. In a shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt.

3. Heat a pan or skillet over medium heat and add a little butter.

4. Dip each slice of challah into the custard mixture, letting it soak for a few seconds on each side.

5. Place the soaked bread onto the pan and cook for 2 to 3 minutes per side, until golden brown.

6. Repeat with remaining slices, adding more butter as needed.

7. Reassemble the slices back into the shape of the loaf and transfer to a serving plate.

8. Top with powdered sugar, fresh berries, and maple syrup and serve warm.

Notes

• Slightly stale challah works best because it absorbs the custard without falling apart

• Don’t over-soak or the bread can get too soft

• Reassembling the loaf makes it feel more special for serving

How-To Video! Let’s make it together!

Make this breakfast with me!! (Version without caramelized bananas)

Easter Breakfast

This year for Easter breakfast, it was just Eli & I so we made this delish French toast as well as my famous (in my house & soon to be yours) frittata! Whenever it is just us for special days, I always like to serve one sweet & one savory option for brunch! French toast and omelette work SO well together. If you have a bigger guest count for brunch, I recommend also adding in some country style potatoes and bacon on the side. Maybe even a fruit salad! YUM!

A Recipe by Madeline May

Pillowy Challah French Toast With Caramelized Bananas & Fresh Berries

Breakfast • French Toast • Brunch

Prep

10 mins

Cook

20 mins

Total

30 mins

Yield

4 servings

Category

Breakfast

Difficulty

Easy

Soft slices of challah soak up a rich vanilla custard before being cooked until golden in the same pan as buttery caramelized bananas. Finished with fresh berries, powdered sugar, and maple syrup, this brunch-worthy breakfast feels special but comes together with simple ingredients.

Ingredients

French Toast

• 1 loaf challah, sliced
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• Butter, for cooking

Caramelized Bananas

• 2 bananas, sliced
• 2 tablespoons brown sugar
• 1 tablespoon butter

For Serving

• Powdered sugar
• Fresh berries
• Maple syrup

Instructions

1. Slice the bread Slice the challah loaf into thick slices and set aside.
2. Make the custard Whisk together the eggs, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow bowl.
3. Caramelize the bananas Melt the butter in a skillet over medium heat. Add the bananas and brown sugar and cook until softened and caramelized.
4. Reserve the bananas Transfer the bananas to a plate, leaving the caramel in the pan.
5. Dip the bread Dip each slice of challah into the custard for a few seconds per side.
6. Cook Cook the soaked bread in the caramel-coated skillet for 2–3 minutes per side until golden, adding more butter if needed.
7. Repeat Continue with the remaining slices.
8. Arrange Reassemble the slices into the shape of the loaf on a serving platter, if desired.
9. Serve Top with the caramelized bananas, powdered sugar, fresh berries, and maple syrup.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven.

Make Ahead

The custard can be mixed the night before. Slice the challah ahead of time for even better texture.

A Note from Madeline May

Slightly stale challah makes the best French toast because it absorbs more custard without falling apart. Cooking the toast in the same pan as the bananas adds a subtle caramelized flavor to every bite.

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A Recipe by Madeline May • madelinemayco.com

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