Rich, eggy challah makes an ideal base for French toast. Here, the Jewish delicatessen breakfast icon gets scaled up to feed a crowd. Topped with fresh berries and a drizzle of maple syrup, the sweet strata makes a gorgeous centerpiece for any brunch gathering!
I have been doing this recipe every time we have guests and it’s delicious! 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.
Time: 48 hours | Cook time: 45 min | Serves: 6
- Cooking spray
- 1 (1-pound) challah loaf, 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
- 1/8 teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- Maple syrup, powdered sugar, and fresh berries, for serving
- 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 the cinnamon, the salt, and nutmeg. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and refrigerate for at least 2 hours or up to 1 day.
3. Heat the oven to 375°F and remove the dish from the fridge. In a small bowl, stir the granulated sugar with the remaining 1 teaspoon of the cinnamon. Drizzle the butter evenly over the bread, then sprinkle with the cinnamon-sugar. Bake for 35 to 45 minutes, until puffed and deep golden brown.
4. Let rest for 10 minutes. Serve with maple syrup, a dusting of powdered sugar, and a topping of fresh berries.
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