Rich, eggy challah makes a perfect base for delicious French toast. Topped with fresh berries, powdered sugar, and syrup for the perfect brunch casserole.Print
Baked Challah French Toast
- 1 loaf Challah bread (mine had golden raisins)
- 6 large eggs
- 2 cups low-fat milk
- 1 cup heavy cream
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla
- 2 teaspoons cinnamon, divided
- 2 tbsp granulated sugar
- 2 tbsp butter, melted
- pinch of salt
- Cube the challah in one-inch pieces, lay out on a baking sheet, and dry overnight (I place mine in the oven). If you don’t have time to do that, you can bake them at 200 degrees for 15 minutes or until they are firm.
- In a large mixing bowl whisk the eggs, then add both milk and cream, brown sugar, vanilla, salt, and half the cinnamon.
- Add the bread and soak for 2 hours or place in refrigerator overnight. Transfer to a butter-lined baking dish.
- Pour the melted butter evenly over the top, mix the granulated sugar and the remaining cinnamon and sprinkle evenly on top.
- Bake at 350 for 45 minutes or until golden brown.
- Sprinkle with powdered sugar and top with strawberries. Optional: Serve with maple syrup.
Keywords: Baked Challah French Toast, Challah