Baked Challah French Toast

Votes: 3

Time: 7 o'clock.
Complexity: easily
Servings: 8

The best way to make French toast for a crowd is to bake it all together in the oven. This saves time and results in a delicious, beautiful casserole that will brighten up any holiday morning. Assemble it the night before and pop it in the oven the next morning. Overnight, the bread will soak in the cream, resulting in a tender center and crispy top, with a sweet and spicy aroma of vanilla, cinnamon, cardamom, and nutmeg that will captivate everyone. Make a quick blueberry sauce especially for this casserole using frozen berries and drizzle it on top.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tbsp. l. brown sugar
1 teaspoon ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground nutmeg
1 cup whole milk
2/3 cup whole milk or semi-skimmed ricotta
1.5 tsp vanilla extract
0.5 tsp coarse salt
6 large eggs
Zest and juice of 1 lemon
4 tbsp unsalted butter, melted
12 slices of yesterday's challah, 2-2.5 cm thick.
1 cup frozen blueberries
Powdered sugar, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brown sugar, cinnamon, cardamom, nutmeg, milk, ricotta cheese, vanilla extract, eggs, lemon, lemon zest, lemon juice, butter, challah, blueberry, powdered sugar

Cooking the dish according to the recipe:

In a small bowl, combine the brown sugar, cinnamon, cardamom, and nutmeg. Set aside. In a large bowl, combine the milk, ricotta, vanilla extract, salt, eggs, and lemon zest. Stir and set aside. Pour the melted butter into a 9x13-inch loaf pan. Lightly coat each slice of bread in the egg mixture and overlap them in the pan, sprinkling each layer with a generous pinch of the sugar mixture. Pour the remaining egg mixture over the bread, then sprinkle with the remaining sugar mixture. Cover with foil and refrigerate for at least 6 hours or overnight.
Preheat the oven to 190°C (375°F) and bake the French toast for 30 minutes. Then remove the foil and bake until the custard is set and the bread is golden brown, another 15 minutes.

Meanwhile, place the blueberries and lemon juice in a small saucepan. Cook over medium heat until the berries burst and the liquid thickens and begins to bubble, about 15 minutes.
When ready to serve, spoon the blueberries over the casserole and sprinkle with powdered sugar.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Oven / Breakfast / March 8 / Desserts / Pancakes, fritters, waffles, sandwiches /

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