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French Toast? More Like Best Toast!

Baked Challah French Toast Recipe



Meal Type: Breakfast
Difficulty level: Easy
Dad Rating:  👍 👍 
Kid Rating: 👍 👍 
Total Servings: 8 Servings at 1 cup (4.5” x 3.25”) per serving 
Calories per serving: 787
Cost per serving: $6.80
Prep Time: 22 minutes 
Cook Time: 45 minutes 

Gadgets Needed: 

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Breakfast, the most important meal of the day. Breaks the overnight fasting and boosts energy by replenishing glucose and provides nutrients essential for optimal cognitive function and physical performance. A childhood favorite was always French Toast. The simple bread dipped in an egg/milk mixture, heated until golden, and loaded with syrup. As an adult I discovered the more mature version and if you are still taking the easy route it’s time to level up your game.

Challah bread is the main ingredient and gives the dish its eggcellent taste. This meal is loaf at first sight. Before you put the dish in the oven you’ll notice the cinnamon sugar sitting atop looking all granular and unimpressed. Once the heat kicks in, it melts down literally. Next thing you know it starts bubbling away, turning golden brown, like it’s trying to win a tan contest. It takes about 35 to 45 minutes at 375° to puff up and reach that perfect tawny color to let you know it’s done. Let it rest for 10 minutes, slice, serve, and enjoy. 

Yum! Full details on creating this masterpiece follow. It’s your turn to craft, conquer, and comment. I’d love to hear about your culinary capers with this dish in the comment section below. 

Ingredients:

  • Coconut Oil, enough to lightly coat the baking dish for non stick benefit $0.09
  • 1 One Pound Challah Loaf, crust on, to be cut into 1 inch pieces $5.99
  • 6 Large Eggs $3.25
  • 2 Cups Milk, fat content to your liking however whole will give the creamiest results $.047
  • 1 cup Milk Heavy Cream $1.70
  • 1/3 cup Light Brown Sugar $0.11
  • 1 teaspoon Vanilla Extract  $0.67
  • 2 teaspoons Ground Cinnamon, divided in half  for two purposes  $0.08
  • 1/2 teaspoon salt $0.01
  • 1/8 teaspoon ground nutmeg $0.03
  • 3 tablespoons granulated sugar $0.14
  • 3 tablespoons butter, melted $0.37
  • 1 Apple diced $1.00
  • 1/2 tablespoon Lemon Juice to coat the diced apples $0.05 
  • 1/2 cup chopped Walnuts $3.78

Instructions:

Night Before Meal:

  1. Ensure the fridge has room to keep the prepared baking dish overnight.
  2. Lightly coat the 13” x 9” baking dish with the coconut oil for easier serving once made. (1 minute)
  3. Dice an apple into 1-2” cubes. 
  4. Lightly coat the cut apple cubes in lemon juice to avoid browning of the apples. (3 minutes )
  5. Cut the loaf of Challah bread into approximately 1” cubes. (5 minutes)
  6. Layer the coated baking dish evenly with cut bread pieces, chopped walnuts, and diced apples. (2 minutes)
  7. In a large bowl, prepare the egg mixture by whisking the eggs, milk, heavy cream, brown sugar, vanilla, 1 teaspoon of the cinnamon, the salt, and nutmeg. (2 minutes)
  8. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, then place in the refrigerator overnight. Pyrex is important here to prevent issues when transferring the cold dish to the hot oven in the morning. (2 minutes)

Morning of meal, 1 hour prior to meal:

  1. Preheat the oven to 375° (1 minute)
  2. Remove the prepared baking dish from the refrigerator . (1 minute)
  3. Remove the cover from the prepared baking dish. (1 minute)
  4. In a small bowl, prepare the topping by stirring the granulated sugar with the remaining one teaspoon of cinnamon, set aside. (2 minutes)
  5. Melt the butter in microwave about 30 seconds depending on microwave wattage
  6. Drizzle melted butter evenly over the soggy bread mixture in the Pyrex baking dish (1 minute)
  7. Sprinkle the cinnamon sugar topping mixture over the buttered, soggy bread mixture in the Pyrex baking dish. (1 minute)
  8. Bake for 35 - 45 minutes until a delicious tawny brown. 
  9. Remove from heat and let rest for ten minutes before slicing and serving. 
Labels:
Location: Albany, NY, USA

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