First up, slice your Challah into one inch pieces.
Now you’re going to move over to your stove and add the stick of butter to your pan. Melt it over medium heat. Once it’s melted, add in your brown sugar, maple syrup, and vanilla. Turn the heat up to medium high and let the whole shebang boil for a minute or two before removing it from the heat.
Grab the pan you’ll be cooking your french toast in and pour the brown sugar mixture into the bottom of it.
Ok, time to whip up the egg mixture. Whisk up in a bowl your eggs, half and half and, if you’re using it, the frangelico.
Layer your bread pieces into your pan on top of the brown sugar mixture. Pour the eggs over your bread, making sure to completely soak each piece.
Shake a light coating of brown sugar over the top of the bread and then cover it up and let it sit in the refridge overnight to allow all the eggy goodness to soak into the bread.
The next morning when you pull it out and uncover it, let it sit and warm up to room temperature for about a half hour or so and then simply throw it into your oven preheated to 350 degrees. Cook it up until the pieces begin to puff and turn a beautiful golden brown; about 35 to 40 minutes.