If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- This recipe is a Community Pick!
More Great Recipes:
Breakfast & Brunch