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Baked Challah French Toast Recipe

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This recipe for Baked Challah French Toast is from Our Amazing Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 (1-pound) challah loaf, crust on, cut into 1-inch pieces
6 large eggs
2 cup whole milk
1 cup heavy cream
1/3 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoon ground cinnamon, divided
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoon granulated sugar
3 tablespoon unsalted butter, melted
Maple syrup, powdered sugar, and fresh berries, for serving
Directions:
Directions:
Lightly grease a 13-by-9-inch baking dish.

Layer the challah pieces in the dish.

In a large bowl, whisk the eggs, milk, cream, brown sugar, vanilla, 1 teaspoon of the cinnamon, the salt, and nutmeg.

Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and refrigerate for at least 2 hours or up to 1 day.

Heat the oven to 375°F and remove the dish from the fridge.

In a small bowl, stir the granulated sugar with the remaining 1 teaspoon of the cinnamon.

Drizzle the butter evenly over the bread, then sprinkle with the cinnamon-sugar.

Bake for 35 to 45 minutes, until puffed and deep golden brown.

Let rest for 10 minutes. Serve with maple syrup, a dusting of powdered sugar, and a topping of fresh berries.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kelsey Friedman is Wendy & Scott’s Sister (on Wendy’s Dad side)

 

 

 

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