Go Back
–+ servings
Challah Bread Substitutes for Baking & French Toast

7 Best Substitutes for Challah Bread

No ratings yet
When you’re out of challah bread, choose substitutes based on your cooking method. Brioche and egg bread suit custard dishes while white bread and Texas toast hold up well in sandwiches and stuffing.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Substitute Guide
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 Brioche Bread Use 1:1 ratio by volume as challah. Richer, more buttery.
  • 1 Egg Bread Use 1:1 ratio by volume as challah. Less sweet, softer crumb.
  • 1 White Sandwich Bread Use 1:1 ratio by volume as challah. Lighter flavor.
  • 1 Texas Toast Use 1:1 ratio by volume as challah. Thicker, less sweet, tear into smaller chunks for pudding.
  • 1 Gluten-Free Challah Use 1:1 ratio by volume as challah. Denser, gluten-free.
  • 0.75 cup French Baguette Use ¾ cup baguette per 1 cup challah. Crisp crust, chewier.
  • 0.75 cup Croissant Dough Use ¾ cup croissant dough per 1 cup challah. Flakier, buttery.

Method
 

  1. Select your substitute based on your intended use—cooking dishes need custard-soaking breads, sandwiches need sturdier breads.
  2. For custard dishes like French toast or bread pudding, brioche or egg bread are best substitutes.
  3. For sandwiches or stuffing, opt for white sandwich bread or Texas toast to hold fillings without extra richness.
  4. Apply the recommended substitution ratios: mostly 1:1, except French baguette and croissant dough use ¾ cup per 1 cup challah.
  5. In recipes with added sweetness, reduce sugar when using richer breads like brioche.
  6. When using Texas toast for bread pudding, tear it into smaller chunks for even custard soaking.
  7. Handle croissant dough gently to preserve flaky layers and avoid compacting when used as a substitute.
  8. Taste-test and adjust seasoning if using less sweet or neutral-flavored breads like white sandwich bread or French baguette.

Notes

When using gluten-free challah, tear into smaller chunks to prevent sogginess in custard dishes.

Tried this recipe?

Let us know how it was!