Challah and Oat Milk Baked French Toast
Challah and Oat Milk Baked French Toast is a homemade take on the classic from Sarabeth’s — the Fat & Fluffy French Toast with Strawberries! It’s made with delicious challah bread, creamy oat milk, and gets finished in the oven for a perfect texture and golden color.
If you're making this for one or two people, don’t stress about measurements. French toast batter is simply eggs and milk. A good rule of thumb is 1 egg for every 2 slices of bread, plus just enough milk to loosen it up — about 1/4 cup, or in looser terms, a small splash or scoop. You’re aiming for a texture that’s thinner than beaten eggs but thicker than plain milk — like melted ice cream or crepe batter. Something that will coat the bread without soaking it to mush.
The Recipe
Challah and Oat Milk Baked French Toast
Ingredients
One large loaf of challah bread, sliced 1-inch thick
2 cups oat or dairy milk
4 eggs
2 tablespoons sugar (optional, I don’t use it)
1 tsp vanilla extract
1 tsp ground cinnamon (I use more)
1/4 tsp ground nutmeg (I use more)
Pinch of salt
Butter or a neutral oil for frying
Method
Preheat your oven to 350° F / 180° C.
Whisk the eggs until yolks are broken down. Add the oat milk, sugar (if using), vanilla, cinnamon, nutmeg, salt, and whisk until incorporated with eggs.
Preheat a skillet over medium heat. When it’s heated, brush a little bit of butter or vegetable oil (or other high heat oil) over the pan to lightly coat.
Dip a slice of bread into the egg mixture, soaking for a few seconds on each side. Place it on your heated skillet, letting it cook for 2-3 minutes on each side. If your skillet is large enough, you can make more than one at a time.
Place your cooked slices on a wired rack over a baking sheet (or on parchment), and finish them in the oven for ~5-7 minutes.
Serve with toppings of choice (I like coconut yogurt, raspberries, and maple syrup).