- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour
Diets 
Sunday is now officially known as French Toast Day in our house. I usually buy or bake an extra challah just for Sunday morning! What I love about this recipe is that it must be prepared the night before. Pop it in the oven in the morning and sit back with your morning coffee as the delicious smell fills your house!
2 tablespoons softened butter
1 loaf (approximately 1 pound) challah or white sandwich bread
8 eggs
2 and 1/2 cups milk
4 tablespoons brown sugar, such as Haddar Dark Brown Sugar
1 and 1/2 teaspoons Gefen Cinnamon
1/2 teaspoon Haddar Kosher Salt
1 tablespoon Gefen Vanilla Extract
4 tablespoons light brown sugar, packed
4 tablespoons sugar
1/2 teaspoon Gefen Cinnamon
2 tablespoons cold butter, cut into pieces
Lightly butter the bottom and sides of a 9×13-inch baking dish.
Cut bread into one-inch chunks and place in the dish.
In a large mixing bowl, whisk eggs. Add milk, brown sugar, cinnamon, salt, and vanilla and mix well. Pour evenly over the bread cubes. Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover the dish, and refrigerate overnight.
For the topping: In a bowl, combine the sugars and cinnamon. Add butter and form a crumble with your hands. Refrigerate until ready to use.
Preheat oven to 350 degrees Fahrenheit.
Sprinkle crumb topping over the casserole. Bake for 40 to 50 minutes until the casserole is set and golden brown.
Cool for five minutes before cutting into squares. Serve with maple syrup, powdered sugar, or fresh fruit.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
It was really delicious and the smell in the morning was amazing . I especially loved the top part with the crumbs. The bottom was a drop too soggy.