What if you could make your Baked Challah French Toast (or at least most of it) the night before? This cinnamon-baked French toast recipe is our favorite way to relish slow weekend mornings.
TEST KITCHEN NOTES
This French toast recipe is part of our Jewish deli breakfast spread, but you can make it any time the craving for French toast strikes, which, for us, is quite often.
No fancy ingredients or equipment are required, plus you can put it all together a day ahead of time for a wonderful treat the morning of. All you have to do is whisk the eggs, milk, cream, brown sugar, and spices together, then pour over the bread pieces.
It can then hang in the fridge for as little or as long as you’d like. With a drizzling of melted butter and a sprinkle of cinnamon sugar right before it goes in the oven, you’ll get all the favorite, traditional flavors of a hearty, soul-warming French toast.
Finally, make it look beautiful with a dusting of powdered sugar and a topping of fresh berries.
You can also customize the egg mixture with whatever you’ve got on hand to suit your particular tastes. One reviewer left out the spices and used chocolate chips instead.
Another didn’t have nutmeg, so increasing the cinnamon did the trick. And yet another noted that they used all whole milk and no cream, and it didn’t seem to affect the final dish (though we’d never say no to the addition of cream).
If you want to reheat, cover the dish tightly with foil and reheat in a warm oven until the desired temperature is reached. It’s so good, that you’ll find yourself reaching for this recipe every time you feel a hearty slice of French toast is the best way to start your day.
An Easy baked challah french toast For Sweet Weekend Mornings
The words sweet breakfast casserole are music to our ears. Plus, our simple overnight French toast can be made the night before, and baked in the A.M. making your morning both indulgent and stress-free.
This baked French toast recipe with challah bread is pretty awesome, but we’ll just throw it out there that leftover Banana Bread makes excellent French toast too.
If you’d like to first try making regular French toast, check out our How to Make French Toast for great results. Get the full breakfast club together with oven-baked bacon, soft scrambled eggs, and a fruit salad.
Ingredients For Homemade baked challah french toast:
- Challah bread
- Butter
- Eggs
- Heavy cream
- Whole milk
- Vanilla extract
- Cinnamon
Directions of baked challah french toast;
- Lightly grease a 13-by-9-inch baking dish. Layer the challah pieces in the dish.
- In a large bowl, whisk the eggs, milk, cream, brown sugar, vanilla, 1 teaspoon of cinnamon, salt, and nutmeg. The egg mixture over the chuck, cover the baking dish with a plastic cover, and chill for at least 2 hours or over to 1 day.
- Toast the roaster to 375 °F and remove the dish from the fridge. In a small coliseum, stir the grained sugar with the remaining 1 tablespoon of the cinnamon. Drizzle the butter unevenly over the chuck also sprinkle with the cinnamon sugar. Singe for 35 to 45 minutes, until puffed and deep golden brown.
- Let rest for 10 twinkles. Serve with maple saccharine, a dusting of powdered sugar, and a beating of fresh berries.
How to Make The Best Baked French Toast Recipe?
Use your hands to tear up a loaf of challah bread into even pieces.
Scatter the bread in a greased baking dish.
Whisk the milky cream-and-egg mixture.
Pour the custard over the bread.
Bake for 45 minutes to an hour.
How to Store baked challah french toast + Tips
- Sprinkle with powdered sugar and serve with maple syrup and plenty of softened butter.
- This recipe is great for a crowd–there’s not a ton of dirty dishes to clean up, and breakfast is hot from the oven in one serving.
- If you can’t find challah, brioche or other sweet milk bread will work.
- Leftovers should be stored in the fridge for 3-4 days. This french toast bread a sweet dish can be made in advance and frozen, either before or after it’s baked.
Recipe:
Baked challah French Toast
Equipment
- Dutch oven
Ingredients
- 2 tbsp unsalted butter
- 1 16-ounce loaf challah bread
- 6 eggs
- 1 cup heavy cream
- 1 3/4 cups whole milk
- 2 tbsp vanilla extract
- 1 tbsp powdered sugar,for serving optional
- 3/4 cup maple syrup
Instructions
- Preheat the oven to 350°F with a rack in the center position. Grease a 9 x 13-inch baking dish with the butter.
- In a medium bowl, whisk together the eggs, heavy cream, milk, vanilla, and cinnamon until fully combined. Pour the egg mixture over the bread. Bake for 45 to 60 minutes, or until the liquid is absorbed and challah is browned.
- Sprinkle with powdered sugar if using. Serve alongside the maple syrup, if using.