Challah Overnight French Toast
This delicious breakfast is like a bread pudding you serve for breakfast or brunch. The smell as you bake it in the morning is so wonderful, you will wake everyone up with a smile. Top it with fresh berries, maple syrup, whipped cream or just a dusting of powdered sugar. The texture is wonderful from the sugar and butter on the top creating a nice crust and the bottom is tender. A great recipe for company or a holiday morning.
Tips:
Although a little less wet, you can substitute the heavy cream for whole milk in pinch. It was still delicious.
Brioche would be a great alternative to challah in the recipe
Challah Overnight French Toast
Recipe from Food52
Serves 6-8
PREP 10 minutes
COOK 35-45 minutes
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
1/2 teaspoon kosher salt
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
maple syrup, confectioner’s sugar, and fresh berries, for serving
INSTRUCTIONS
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, 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.