Baked Challah French Toast

July 25, 2017


Author Notes: 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

Serves: 8
Prep time: 48 hrs
Cook time: 45 min

Ingredients

  • 1 1-pound loaf challah, crust on, cut into 1-inch pieces
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • maple syrup, confectioner’s sugar, and fresh berries, for serving
In This Recipe

Directions

  1. Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.
  2. 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.
  3. 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.
  4. Let stand for 10 minutes before serving. Divide onto plates and serve with maple syrup, a dusting of confectioner’s sugar, and fresh berries.

More Great Recipes:
French Toast|French|Maple Syrup|Milk/Cream|Nutmeg|Breakfast

Reviews (7) Questions (0)

7 Reviews

Mjoseph May 31, 2018
Should there be leftover mixture at the bottom of the tray? Once poured in with bred?
 
Kat June 22, 2018
Yes, much of that will be absorbed as it sits, and then it’s all gone by the time it’s finished cooking.
 
CF T. May 20, 2018
If I could give this 6 stars I would!!
 
Pam W. February 14, 2018
I made 1/2 quantity of all ingredients in a 9" square baking pan; let it sit in fridge over night. This was perfect! Simple to make and really delicious. The only change I made was I used all whole milk, no cream.
 
Kat January 13, 2018
I am in LOVE with this recipe! I always make my french toast with good challah bread but this morning, I needed something quick that I could prep the night before and pop into the oven in the morning as I got my kids ready. THis recipe came to the rescue. I daresay it is better than my regular french toast, which I am known for! Going into our regular weekend brunch rotation!<br /><br />Note: I didn’t have any heavy cream on hand so I substituted CoffeeMate’s French Vanilla creamer and omitted the vanilla in the recipe. Worked beautifully.
 
Author Comment
Leah K. January 13, 2018
I'm so glad you enjoyed Kat! :)
 
Jocelyn G. October 29, 2017
This was delicious and so much easier than my usual production line.