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

1. Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.

2. 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. 

3. 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.

4. Let stand for 10 minutes before serving. Divide onto plates and serve with maple syrup, a dusting of confectioner’s sugar, and fresh berries.