But one of my fondest memories was him going grocery shopping every weekend and sometimes he would come back with Challah to make french toast. It was a real treat and way better than the crappy thin-breaded french toast you get in a local diner. It was thick and crispy and the best part was licking the maple syrup off the plate when you’re done.

I’ve always wondered if french toast is actually French or if Americans made it up and added the French name to it to make it seem more fancy like they did with french fries. After some research, it turns out that although the origins of the dish date back to the Roman Empire, the name “French Toast” was created in England and brought to the American colonies in the 17th century. In France, it is called Pain Perdu, or lost bread. Why, you ask? Well, years ago people would not throw away bread once it became stale. Instead, they dipped it in a milk and egg mixture and fried it.

Now that this short, yet interesting history lesson is over, let’s talk about this easy-to-make, Saturday morning treat. You’ll need a loaf of challah, a few eggs, cinnamon, vanilla and milk. I use soy milk but regular milk or almond milk also works! Slice the challah into thick, 2 cm (3/4 in) pieces and set aside. Heat vegetable oil in a large skillet over medium flame. Keep the oil handy because you will need to add more each time you put more toast in the pan. In a shallow bowl whisk together 3 eggs (1 egg for 4 slices), milk (around 1/4 cup), and 1 teaspoon of vanilla. Lightly coat the challah slices into the egg mixture and place it in the pan. You don’t want the bread to sit in the egg mixture or it will become too soggy. Lower the flame and sprinkle some cinnamon of top of the French toast. Allow each side to brown; around 2-3 minutes each side. Repeat the process until the challah slices and dipped and fried. And that’s it! Serve with either maple syrup, date syrup, peanut butter or Nutella.

Allen’s Famous French Toast

 PREP TIME: 5 minutes     –     COOK TIME: 10 minutes


  • 1 loaf challah, 2 cm (3/4 in) slices

  • 3 eggs

  • 1/4 cup milk (regular, soy, or almond)

  • 1 teaspoon vanilla

  • Cinnamon

  • Vegetable oil


  1. Heat oil in a skillet over medium flame.

  2. Whisk together eggs, milk and vanilla.

  3. Lightly coat challah slices in the egg mixture and place in skillet.

  4. Lower flame and sprinkle cinnamon on each toast.

  5. Brown each side, ~2-3 minutes per side.

  6. Repeat process until all challah slices are egged and fried!

  7. Enjoy it hot with maple syrup, silvan (date syrup), peanut butter, or Nutella.