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A big, puffy. braided loaf derived from Bible-era Jewish cuisine, challah is egg-enriched bread tender enough to be a good candidate for custard-soft French toast as well as a companion for any dish that wants bread for gravy-mopping. Its slight sweetness makes it right as the foundation for French toast casserole. Challah is a standard offering in Jewish delis as well as in many Greek-run cafes and diners. (In the latter, it is not called challah: just bread, or maybe egg bread.)