by A great Mother’s Day breakfast idea!
Are you looking for a new breakfast / brunch dish to serve?! You have come to the right place.
We have had lots of company over lately between holidays and family celebrations. I wanted to make a great breakfast / brunch dish for family and came up with this amazing French Toast Casserole. The family went wild over it! It uses sweet Challah bread and real cream to create the most amazing texture and flavor you could imagine. It’s a great treat for your cheat day meal!
You can serve this dish with syrup, but honestly, I found that you don’t need to. There is so much flavor to be enjoyed in this dish that the syrup really is unnecessary. However, if you are a syrup lover, have at it!
The only thing you need to be aware of upfront with this recipe is that it must be assembled at least 8 hours before you plan to bake the casserole. The casserole needs to soak in all the deliciousness in order to come out with the amazing texture. I prepare my casserole overnight and let it sit in the fridge. Feel free to have it soak more than 8 hours. That’s ok, too.
I hope you enjoy our new favorite breakfast dish!
The perfect breakfast or brunch dish!
- 1 Loaf Challah Bread
- 8 Eggs
- 2 cups Whole milk
- 1/2 cup Heavy whipping cream
- 3/4 cup Sugar
- 1 tbs Vanilla extract
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 c Butter (cold) cut into pieces
- Powdered Sugar for dusting
- Syrup (not necessary, up to your taste)
-
In order for this recipe to come out as desired, prep the casserole the night before or at least 8 hours before you want to bake the French Toast Bake.
-
Cut Challah loaf into 1 inch cubes and evenly place into a greased 9×13 pan.
-
In a large bowl, whisk together the 8 eggs, 2 cups whole milk, 1/2 cup heavy cream, 3/4 cup sugar and 1 tablespoon of vanilla. Whisk for 1 minute. Pour evenly over bread.
-
Cover your pan and refrigerate overnight for at least 8 hours.
-
Now, you will make the topping. In a food processor, mix the flour, brown sugar, cinnamon, and salt until small crumbles are formed. You can also mix by hand if you do not have a food processor. If mixing by hand, cut the butter up into small pieces and add it to the topping mixture. Then, using a pastry blender, or a fork, smash the butter into the flour mixture until crumbly.
-
Place the mixture into a plastic bag and refrigerate overnight.
-
In the morning, preheat your oven to 350 degrees.
-
While the oven preheats, remove the bread mixture pan and your topping mixture from the refrigerator. Gently toss the bread mixture, flipping it over so that the egg custard covers all of the bread pieces. Then, sprinkle the topping mixture evenly over the bread in the pan.
-
Bake at 350 for 45 minutes to 1 hour or until the tips of the bread cubes start to brown.
-
Remove from the oven and let cool for 5 minutes. Then, lightly sprinkle the french toast bake with powdered sugar. Serve and enjoy!
