Challah French Toast Casserole Recipes

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OVERNIGHT CHALLAH FRENCH TOAST CASSEROLE



Overnight Challah French Toast Casserole image

Overnight Challah French Toast Casserole is the perfect breakfast casserole to prepare the night before to serve up to a hungry household. Ideal for holiday mornings, this Overnight Challah French Toast Casserole will take all the stress out of breakfast and brunch with family and friends. | A Wicked Whisk | https://www.awickedwhisk.com

Provided by Heather - A Wicked Whisk

Categories     Breakfast

Time 3h10m

Number Of Ingredients 16

16 ounce challah bread loaf
6 eggs (large)
2 cups whole milk
3/4 cup heavy cream
1/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon kosher salt
1 tablespoon vanilla
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup flour
1/2 Cup Cold butter
1/2 cup brown sugar (packed)
2 tsp cinnamon
1/2 teaspoon salt
syrup for drizzling

Steps:

  • Start by cutting or tearing your bread into bite sized pieces and laying them out on a baking pan. Toast your bread for 10 - 15 minutes at 225 degrees until your bread is crusty.
  • Remove bread and move to a 9 x 13 baking pan sprayed with non-stick spray. In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, brown sugar, vanilla, nutmeg, salt and cinnamon and then pour evenly over your Overnight Challah French Toast Casserole bread. Lightly push bread down to make sure all the pieces have been covered with the egg mixture. Cover pan with foil and move the refrigerator for at least 2 hours or overnight.
  • When ready, mix together flour, cinnamon, brown sugar, salt and cold butter in a mixing bowl. Remove Overnight Challah French Toast Casserole from the refrigerator and sprinkle flour mixture evenly over the top. Return the foil to the top of the casserole and bake in the oven for 25 minutes at 350 degree.
  • After 25 minutes, remove the foil and continue to bake for another 20 - 25 minutes. When done, remove from oven, drizzle with syrup and serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 248 kcal, Carbohydrate 37 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 341 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2.85 g

CHALLAH FRENCH TOAST



Challah French Toast image

Provided by Ina Garten

Time 27m

Yield 8 large slices

Number Of Ingredients 12

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Steps:

  • Preheat the oven to 250 degrees F.
  • In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

BAKED CHALLAH FRENCH TOAST



Baked Challah French Toast image

French toast done a little differently. Today we are going to prep the night before and have it ready in the morning for French toast. This is a nice sweet American breakfast or French dessert during a get-together. Either way, kids love it. Serve warm with powdered sugar and maple syrup and a tall glass of orange juice and enjoy!

Provided by Corey Field

Categories     Breakfast and Brunch     French Toast Recipes

Time 8h50m

Yield 8

Number Of Ingredients 9

butter for greasing
1 ½ loaves challah, cut into 1-inch pieces
¾ cup white sugar, divided
1 tablespoon ground cinnamon, or more to taste
3 cups milk
8 large eggs
1 tablespoon vanilla extract
1 teaspoon salt
1 stick unsalted butter, cut into 10 pieces

Steps:

  • Butter a 9x13-inch baking dish. Place challah in the dish.
  • Mix 1/4 cup sugar with cinnamon; set aside.
  • Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

Nutrition Facts : Calories 524.7 calories, Carbohydrate 67.4 g, Cholesterol 223.8 mg, Fat 21.1 g, Fiber 2.5 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 979.7 mg, Sugar 27.3 g

BAKED CHALLAH FRENCH TOAST



Baked Challah French Toast image

Provided by Molly Yeh

Time 7h

Yield 8 servings

Number Of Ingredients 14

6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup whole milk
2/3 cup part-skim or whole-milk ricotta
1 1/2 teaspoons vanilla
1/2 teaspoon kosher salt
6 large eggs
1 lemon, zested and juiced
4 tablespoons unsalted butter, melted
12 thick-sliced (3/4- to 1-inch) day-old challah bread slices
1 cup frozen blueberries
Powdered sugar, for serving

Steps:

  • Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
  • Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
  • Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
  • When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.

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