This year for Christmas and New Year’s Eve I decided to play it safe and stay home. That doesn’t mean that I didn’t treat myself to the same goodies I would have had had I followed my usual plans. I made cinnamon rolls from scratch for Christmas morning and I made myself a Molten Lava Cake and a mini charcuterie plate for New Year’s Eve. And for my first meal of the new year, since I always eat breakfast, I enjoyed Challah French Toast.
I prepped it the night before by cutting up a loaf of challah bread and arranging it in a 9×13 baking dish that I lightly greased. I then poured a mixture of eggs, milk, heavy cream, sugar and spices over it and covered and refrigerated it overnight. The following morning, I removed it from the refrigerator and while I preheated the oven drizzled it with melted butter and a cinnamon sugar mixture. I baked it for about 40 minutes, until it was puffy and golden brown.
Once done, I let it sit for about 10 minutes before slicing and enjoying a piece along with some fresh strawberries and a few slices of bacon. Not a bad first meal for the new year.
Baked Challah French Toast
1 1-pound challah loaf, cut into 1-inch pieces
6 large eggs
2 cups whole milk
1 cup heavy cream
1/3 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
3 tablespoons sugar
3 tablespoons unsalted butter, melted
syrup, confectioners’ sugar and/or fresh berries, for serving
Lightly grease a 9×13 baking dish wish either softened butter or cooking spray and layer the challah pieces into the dish in a single layer.
In a large bowl whisk together the eggs, milk, heavy cream, light brown sugar, vanilla extract, 1 teaspoon of the cinnamon, nutmeg & salt. Pour over the bread and cover the dish with plastic wrap and aluminum foil and refrigerate for at least 2 hours, or up to 1 day.
Once ready to bake, preheat oven to 375 F. Remove dish from the refrigerator and uncover. In a small bowl combine the sugar and the remaining teaspoon of cinnamon. Drizzle the melted butter over the bread and then sprinkle with the cinnamon sugar. Bake for 35 to 45 minutes, until puffed and a deep golden brown.
Let stand for 10 minutes before slicing and serving.
Recipe from Food52