Baked Challah French Toast Casserole
This Baked Challah French Toast Casserole is one of my go-to breakfast dishes when I'm hosting family and friends for breakfast and brunch.
Equipment
- Baking sheet for drying challah
- Large mixing bowl
- Whisk
- Baking dish (9” x 18”)
- Ladle
Ingredients
- 1 pound challah bread torn into large pieces
- ⅓ cup golden raisins
- 4 tablespoons Nellie’s Free Range Unsalted Butter ½ stick, thinly sliced
- 6 Nellie’s Free Range Eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup ground piloncillo or brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup chopped pecans optional
GARNISHES
- Confectioner’s sugar for dusting
- Maple or agave syrup for serving
- Fresh berries for serving
Instructions
- Butter a 9” x 13” baking dish. Arrange the torn challah to cover the baking dish completely, leaving no gaps in between the bread. Nestle the sliced butter and raisins in between the bread.
- In a large bowl, whisk together eggs, milk, cream, ground piloncillo, cinnamon, vanilla, and salt until well combined. Using a ladle, pour the milk mixture over the bread to coat each piece very well. Cover and refrigerate overnight.
- About an hour before serving, remove cover and sprinkle the pecans evenly over the top. Bake at 350 degrees Fahrenheit until golden and puffed, about 45 to 60 minutes. Let stand for about 10 minutes before serving.
- To serve, dust with powdered sugar and cut into squares before serving with maple syrup and fresh berries.
Nutrition
Serving: 8ouncesCalories: 384kcalCarbohydrates: 36gProtein: 10gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 166mgSodium: 265mgPotassium: 236mgFiber: 2gSugar: 14gVitamin A: 809IUVitamin C: 0.3mgCalcium: 143mgIron: 2mg
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