Baked Challah French Toast

Baked Challah French Toast 4

I love a meal that requires little work, tastes amazing, and can feed a crowd.  That is what we have here with the Baked Challah French Toast.  Challah is an egg bread and holds up well in a french toast.  I like to use Challah bread in this recipe that is not as fresh as it should be.  A drier, older Challah bread holds up better in a baked French toast than a fresh Challah does.  So, go ahead and buy some Challah and just leave it on the counter for a few days – how great is that!    

Baked Challah French Toast 1

The Challah French Toast I made in these pictures was done a while ago.  I wanted to test out the recipe before I made it for a crowd.  This recipe immediately went on my list of things to make for my friends and for the holidays.  I loved the creamy texture of the Challah bread and the sweet flavors of the brown sugar, orange and vanilla.  Amazing.  I served this dish with warmed Maple Syrup with Grand Marnier.  If there is a chance to sneak in some Grand Marnier – I will take it.

Baked Challah French Toast 6

This dish can be made with the blueberries pictured or you can try something else such as blackberries.  You can use frozen fruit if fresh is not available at this time.  I would recommend draining the frozen fruit if you use it.  Enjoy the simplicity and great taste of this dish!!

Baked Challah French Toast 3

Baked Challah French Toast

Yield: 8 servings

Ingredients

  • 1 loaf Challah, very large or 2 small
  • 5 eggs
  • 1 c. milk
  • 1 c. half and half
  • 1 tsp. vanilla
  • 1/4 c. brown sugar
  • 2 tsp. orange zest
  • 2 Tbs. orange juice or Grand Marnier
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 c. blueberries (fresh or frozen)
  • 1 c. maple syrup
  • 1/4 c. orange juice or Grand Marnier

Instructions

  1. Cut Challah into 1" chunks and place into 9X13 baking dish and set aside. **You want a few layers of bread in the baking dish - use a smaller baking dish if 13X9 is too big for the bread you have.
  2. In a large mixing bowl, whisk eggs, milk and half and half. Add vanilla, brown sugar, orange zest, orange juice, cinnamon, and salt and whisk. Add blueberries.
  3. Pour egg mixture over Challah. Stir gently to coat all of Challah and mix in blueberries. Cover baking dish with foil and refrigerate for at least 1 hour.
  4. Preheat oven to 350 degrees.
  5. Bake Challah French Toast in oven covered for 20 minutes. Remove foil and bake uncovered for 20 minutes or until set. Top will get a little crunchy/crusty.
  6. Meanwhile, when Challah French Toast is almost done cooking, heat a medium sized pot over medium heat. Add maple syrup and orange juice and heat until just warm, about 2-3 minutes.
  7. Cut Challah into 8 pieces and serve with warmed maple syrup.
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Comments

    • says

      kittymomma:
      I have not made this the night before and cannot speak to the quality of the dish after soaking all night. I will say that I make an egg nog french toast that I let sit over night and the texture is fabulous. If you try this and find out – let me know.

      Thanks for a great question!
      misoginger

      • kittymomma says

        I just baked by trial run for Easter brunch and it was delicious! I did assemble the entire dish last night and I consider it a success, even though I can’t compare it to one prepared with less “rest time” in the refrigerator.

        I cut up the 16 oz. challah (chunks were larger than 1″) and let it dry for several hours on uncovered cookie sheets left on the counter. I assembled as directed and refrigerated it for about 10 hours before baking.

        I baked it at 350 in Pyrex (always a question for me as to whether reduce by 25 degrees) and extended the covered and uncovered cook time by 5 minutes each. I did this to compensate for the very chilled casserole. Even though the Pyrex dish was sprayed with Pam, it did stick a little in the corners and on the edges, but it wasn’t burned. The top was nicely toasted and the inside moist, but not soggy.

        A “keeper” in my opinion! Thanks for a lovely recipe!

        • kittymomma says

          ACCORDING TO PYREX MANUFACTURER:
          AVOID EXTREME TEMPERATURE CHANGES.

          Pyrex glassware is probably not the best for this casserole when refrigerated overnight. I don’t know how other baking dishes will perform.

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  2. says

    I love the use of blackberries and oranges in this recipe. When I lived in Queens, Challa bread was so easy to come by. In FL, if I find good Challa bread, I will definitely make this recipe.

    • says

      Healing Tomato:
      I love blackberries too. It’s tough this time of year to find some berries but I knew I wanted some fresh ones on the side of this dish. Glad you appreciated it.

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