This recipe can be made with any type of leftover challah — gluten free, spelt, spelt sourdough, you name it! — so it’s a no-brainer Sunday morning breakfast. Put it together on Motzaei Shabbos and pop it in the oven about an hour before your family is ready for breakfast. Serve with coconut cream or yogurt and top with fresh fruit, or keep things traditional with good old maple syrup.
Prepare the Overnight French Toast Bake
1. Grease a small casserole dish with butter. Place cubed bread in the prepared dish.
2. In a mixing bowl, combine eggs, maple syrup, milk, vanilla, salt, and cinnamon; mix with a fork or whisk.
3. Pour egg mixture over the bread, ensuring that all the bread is covered. Cover the dish with foil; refrigerate overnight.
Prepare the Crumble
1. In a small bowl, mix flour, cinnamon, salt, honey, and oil, first with a spoon and then with your hands, until a crumble forms. (Try to form some larger chunks for texture.)
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Sprinkle crumble over French toast. Cover with foil and bake for 45 minutes.
Feel free to halve or quarter the recipe based on how much leftover challah you have. Use a smaller casserole dish for a smaller batch.