Overnight Cinnamon Challah French Toast
This is the perfect lazy brunch recipe. It’s essentially a bread pudding, but the crackling cinnamon sugar top, custardy challah bread and warm maple syrup drizzled over makes for the most comforting morning treat.
Yield: 8-10
Overnight Cinnamon Challah French Toast
Prep time: 24 HourCook time: 1 HourTotal time: 25 Hour
Ingredients
Bread Filling
- 1 pound loaf of Challah Bread, cut into large cubes
- 8 Eggs
- 1 cup of Cream
- 1 1/4 cups Whole Milk
- 3/4 cup of Brown Sugar (light or dark)
- 1 TB Vanilla Extract
- 1 tsp Cinnamon
Topping
- 2/3 cup Brown Sugar (light or dark)
- 2/3 cup AP Flour
- 1 tsp Cinnamon
- 10 TB Unsalted Butter, cold and cubed
Instructions
Bread Filling
- Place cubed bread in a large baking dish (I used a large round pie dish, but any baking dish will do).
- In a medium mixing bowl, whisk together eggs, cream, milk, sugar, vanilla, cinnamon.
- Pour liquid over bread and allow bread to absorb the liquid.
- Cover the dish with tin foil or plastic wrap and place in the fridge overnight.
Topping
- Using a food processor, pulse all the dry ingredients together.
- Add in cubed butter and pulse until the topping comes together (If you don't have a food processor use a pastry cutter or even your hands until the mixture looks like wet sand.).
- Place in container separate of the bread filling in the fridge until ready to bake.
Baking instructions
- Preheat the oven to 350F.
- Remove the wrap from the bread filling and sprinkle the topping over.
- Bake for about an hour until the bread has set.
- Increase the oven to 425F to allow the topping to brown for a few minutes.
- Remove from oven and allow to rest for about 15 minutes.
- Serve with warm maple syrup and fresh fruit.
Notes:
This dish can be baked a couple hours ahead of time and left in a warming drawer or low temp oven until ready to serve.
