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Challah French toast casserole Recipe

American · Main course · 60 min total

A decadent overnight casserole combining the richness of challah bread with a custard-like French toast filling, perfect for a special breakfast or brunch.

Ingredients

• 1 (1-pound) loaf challah bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional: 1/2 cup raisins or dried cranberries
• For the topping: 2 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Instructions

1. Grease a 9x13-inch baking dish. Arrange challah cubes evenly in the dish. If using dried fruit, sprinkle over the bread.
2. In a large bowl, whisk together eggs, milk, heavy cream, 1/2 cup granulated sugar, brown sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and salt until well combined.
3. Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all bread is soaked. Cover and refrigerate for at least 4 hours or overnight.
4. Preheat oven to 350°F (175°C). For the topping, mix melted butter, 2 tablespoons sugar, and 1 teaspoon cinnamon in a small bowl. Drizzle over the casserole.
5. Bake uncovered for 40-45 minutes, until golden brown and set in the center. Let stand for 5 minutes before serving.

Tips

• For extra richness, substitute half-and-half for the milk.
• Serve with maple syrup, fresh berries, or a dusting of powdered sugar.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

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