Baked Challah French Toast

4.7
(3)

French toast done a little differently. Today we are going to prep the night before and have it ready in the morning for French toast. This is a nice sweet American breakfast or French dessert during a get-together. Either way, kids love it. Serve warm with powdered sugar and maple syrup and a tall glass of orange juice and enjoy!

Baked Challah French Toast
2
2
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • butter for greasing

  • 1 ½ loaves challah, cut into 1-inch pieces

  • ¾ cup white sugar, divided

  • 1 tablespoon ground cinnamon, or more to taste

  • 3 cups milk

  • 8 large eggs

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • 1 stick unsalted butter, cut into 10 pieces

Directions

  1. Butter a 9x13-inch baking dish. Place challah in the dish.

  2. Mix 1/4 cup sugar with cinnamon; set aside.

  3. Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.

  4. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

  5. Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

Nutrition Facts (per serving)

525 Calories
21g Fat
67g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 525
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 53%
Cholesterol 224mg 75%
Sodium 980mg 43%
Total Carbohydrate 67g 25%
Dietary Fiber 3g 9%
Total Sugars 27g
Protein 16g
Vitamin C 0mg 1%
Calcium 275mg 21%
Iron 4mg 23%
Potassium 299mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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