Baked Challah French Toast

Much like my traditional challah french toast recipe, this recipe has a similar ending even though the process is different. You can add any fruit or nut to this recipe and it freezes great!

Baked Challah French Toast

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 challah loaf, cut into 3/4 inch slices
  • 2 tablespoons butter
  • 4 large eggs
  • 2 cups of whole milk
  • 1/2 cup almond milk
  • 1/3 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of freshly ground nutmeg
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

Directions

  1. Butter a 2 quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish. Set aside.
  2. In a large bowl, whisk eggs, milks, sugar, seasonings and vanilla. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
  3. In the morning, heat oven to 350 degrees. Remove plastic wrap and bake until puffed up, golden on top and set in the middle – about 1 hour. Once done, remove and let stand for 10 minutes. Serve with a dusting of powdered sugar, maple syrup and fruit. Enjoy! 
Adapted from: cooking.nytimes.com

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