Rich, eggy challah makes an ideal base for French toast. Here, the Jewish delicatessen breakfast icon gets scaled up to feed a crowd. Topped with fresh berries and a drizzle of maple syrup, the sweet strata makes a gorgeous centerpiece for any brunch gathering.
This recipe is part of a gorgeous Jewish deli breakfast spread, For the full article, go here. —Leah Koenig
1-pound loaf challah, crust on, cut into 1-inch pieces
light brown sugar
ground cinnamon, divided
unsalted butter, melted
maple syrup, confectioner’s sugar, and fresh berries, for serving
In This Recipe
Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.
In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day.
When ready to bake, preheat the oven to 375 and remove the dish from the fridge. In a small bowl, stir together the granulated sugar with the remaining 1 teaspoon cinnamon. Drizzle the melted butter evenly over the top of the dish, then sprinkle the cinnamon-sugar on top. Bake until puffed and deep golden brown, 35 to 45 minutes.
Let stand for 10 minutes before serving. Divide onto plates and serve with maple syrup, a dusting of confectioner’s sugar, and fresh berries.