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Dairy
Easy
50 Minutes
Diets 
What says “special back-to-school breakfast” like French toast? This pull-apart version is fun to eat and much easier than frying individual slices of bread. In my opinion, it’s worth setting the alarm a few minutes early! (Or you can prepare up to step 3 the night before.)
1 large loaf challah
4 eggs plus 1 egg white (divided)
1 cup heavy cream
1 tablespoon Gefen Vanilla Extract
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon Gefen Cinnamon
1/2 teaspoon Haddar Kosher Salt
6 tablespoons cold butter, sliced thinly
3 tablespoons granulated sugar
1 teaspoon Gefen Ground Cinnamon
whipped cream, for serving
berries, for serving
Preheat the oven to 375 degrees Fahrenheit.
Slice the bread horizontally and vertically to create one-inch cubes, being careful not to slice all the way through the bread. Place in a 9×13-inch baking dish.
In a bowl, whisk together the whole eggs, cream, vanilla, melted butter, sugar, cinnamon, and salt. Slowly pour the batter over the bread, using your fingers to gently pull the bread apart to allow the batter to sink in. Spoon any batter from the baking dish back over the bread until batter is mostly soaked in. (It can be stored overnight in the fridge at this point.)
Insert the butter slices in between the cubes of bread. Brush the top of the bread with the egg white.
In a bowl, mix the sugar and one teaspoon cinnamon. Sprinkle the cinnamon sugar over the bread.
Bake for 35 to 40 minutes until the French toast is golden and crisp. If the top of the bread begins to brown too quickly, cover with foil.
Serve warm with cream, berries, and maple syrup.
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