Baked Challah French Toast
Corona Kitchen, Week 8.
Mother’s Day is this Sunday and if there was ever a Mother’s Day when something sweet was in order, this is it!
This Baked Challah French Toast from Food52 is the perfect, indulgent breakfast that the kids or a doting husband can prepare the day before and then just pop in the oven to cook while a cup of coffee and the newspaper is delivered to mom in bed. If you think that I am dropping hints here, unfortunately you would be wrong. It feels like every year, although Siri swears is was most recently 2015, that Mother’s Day falls on Sunday, May 10. Problem with that is that May 10th just so happens to be Gary’s birthday, so Mother’s Day ends up taking a backseat to the birthday celebration. Before you feel too badly for me, know that we will certainly be enjoying a peaceful day filled with good food and smiles all around, so no complaints here.
But back to you, pick up (or add to your food delivery order) a loaf of challah (or brioche). Or better yet, assign your kids to bake a loaf from scratch this week–math, science, Jewish history all covered! Enjoy this delicious casserole on a much deserved day for women everywhere–those who have been on the front-lines in hospitals, doctor’s offices, medical labs, virtual teaching, grocery stores, restaurants, charity efforts, home-schooling, tele-working and all of the endless roles being filled during this unusual time. Hang in there, people. We will get through this, one day at a time.
Baked Challah French Toast
Ingredients
- 1 1-lb loaf challah crust on, cut into 1-inch pieces
- 6 large eggs
- 2 c whole milk
- 1 c heavy cream
- 1/3 c light brown sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon divided
- 1/8 tsp ground nutmeg
- 1/2 tsp kosher salt
- 3 Tbls granulated sugar
- 3 Tbls unsalted butter melted
- maple syrup, confectioner’s sugar, and/or fresh berries for serving
Instructions
- Lightly grease a 9×13 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, nutmeg, 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/or fresh berries.