Baked French Toast with Challah Bread and Cinnamon-Vanilla Custard Recipe
This Baked French Toast recipe is the ultimate breakfast treat featuring soft, torn challah bread soaked in a fragrant cinnamon-vanilla custard and baked to golden perfection. Ideal for brunch gatherings, it’s easy to prepare and yields a rich, comforting dish that pairs beautifully with maple syrup and a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the French Toast:
- 2 tablespoons unsalted butter
- 1 (16 ounce) loaf challah bread, torn into 1-inch pieces (about 8 cups)
- 6 eggs
- 1 cup heavy cream
- 1 ¾ cups whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
For Serving (Optional):
- 1 tablespoon powdered sugar
- ¾ cup maple syrup, warmed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. Lightly grease a 9 x 13-inch baking dish with the unsalted butter to prevent sticking.
- Prepare the Bread: Tear the challah bread into approximately 1-inch pieces and evenly spread them out in the prepared baking dish, ensuring a uniform layer for even soaking and baking.
- Make the Custard Mixture: In a medium mixing bowl, thoroughly whisk together the 6 eggs, 1 cup heavy cream, 1 ¾ cups whole milk, 2 teaspoons vanilla extract, and 2 teaspoons ground cinnamon until fully combined and smooth.
- Soak and Bake: Pour the custard mixture evenly over the torn challah bread in the baking dish. Transfer the dish to the preheated oven and bake for 45 to 60 minutes, or until the custard is set, the liquid has been absorbed, and the top is golden brown and slightly crisp.
- Serve: Once baked, optionally sprinkle the french toast with powdered sugar. Serve warm with warmed maple syrup on the side for drizzling to enhance the flavors.
Notes
- For best results, tear the challah bread into evenly sized pieces to ensure uniform soaking and cooking.
- Use day-old challah bread if possible, as it absorbs the custard better without becoming too soggy.
- If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking.
- Leftovers can be refrigerated and reheated gently in a microwave or oven.
- This recipe can be made a few hours ahead and refrigerated before baking to deepen the flavors.
