You could make a breakfast-style bread pudding, if you don't think it's too similar to french toast. Or you could toast off slices and eat it with sweetened cheese and fruit/jam, like a pseudo-danish, or a sweet breakfast sandwich. In the same vein, you could make a fried sandwich, like peanut butter-banana or some variation. If you want to go into ultra-diabetes mode, there's always fairy toast, sugar rusks, or agepan (fried bread). Or just serve the challah toasted as a foil to savory components like a spicy hash or omelette or to complement really creamy scrambled eggs.
Could also do sandwiches, but I definitely think Elizabeth has the better idea.
I've done a version of what I call "breakfast bread pudding", using challah and chibatta. Add sausage and savory ingredients. Great for a crowd or holiday morning, where you assemble night before and just remove from the fridge and bake.
HalfPint is a trusted home cook.
I once had a pastrami eggs Benedict that used toasted challah instead of an English muffin.
I make this breakfast bread pudding that I found on food52 all the time--sometimes I use fresh blueberries instead of the dried fruit. It's become a family favorite.
A restaurant in Athens, GA, makes a savory french toast with poached eggs, feta cheese, roasted red pepper sauce, and artichoke hearts. It's truly amazing.
my first inclination was a sweet or savory bread pudding, as others have already suggested. I'd also say you can make a pressed sandwich in a panini press or on a skillet. Fillings could range from marmalade and brie to nutella and strawberries or even chocolate and a soft pungent cheese.
amysarah is a trusted home cook.
You could update the deli classic, Lox, Eggs and Onions - put some creamy scrambled eggs on a piece of toasted challah, drape it generously with good smoked salmon, and top with caramelized onions.
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