Ingredients
- Challah bread, cut into 1-inch cubes: 1 loaf
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Large eggs: 6
- Granulated sugar: 1/2 cup
- Vanilla extract: 2 teaspoons
- Salt: 1/4 teaspoon
- Brown sugar: 1/4 cup
Instructions
- Step 1: Grease a 9×13 inch baking dish. Spread the challah bread cubes evenly in the dish.
- Step 2: In a large bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and salt until well combined.
- Step 3: Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked.
- Step 4: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Step 5: Preheat oven to 350°F (175°C). Remove the plastic wrap and sprinkle the top of the French toast casserole evenly with brown sugar.
- Step 6: Bake for 40-45 minutes, or until the top is golden brown and the custard is set. Let cool slightly before serving.
Notes
- For best results, gently press the challah down into the custard after pouring to ensure even soaking and prevent dry spots.
- Leftover baked French toast can be stored in the refrigerator for up to 3 days; reheat individual portions in the microwave or oven until warmed through.
- Garnish with fresh berries and a dusting of powdered sugar for an elegant presentation that complements the caramelized top.
- If you prefer a softer texture, reduce the baking time by 5-10 minutes, keeping a close eye on it to prevent burning the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American