Overnight Challah French Toast Casserole
One of my favorite things to have for breakfast is French toast, so after I had come up with my challah recipe, I knew this had to be next. This overnight challah French toast casserole is always a crowd-pleaser. It is a great recipe for holidays, birthdays, or a yummy weekend brunch! It is so simple to make the night before and pop into the oven first thing in the morning. You’ll have breakfast ready in no time. Serve with some *warm* maple syrup and ENJOY!
Overnight Challah French Toast Casserole
Prep Time:
20 minutes
Cook Time:
50 minutes
Additional Time:
8 hours
Total Time:
9 hours 10 minutes
Ingredients
- 1 challah (use Lindsey’s Challah Recipe!)
- ¾ cup light brown sugar
- ¼ cup melted butter
- 6 eggs
- 1 cup milk
- ½ cup vanilla almond milk*
- ¼ cup cream or half & half
- 2 tablespoons white sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Pinch of nutmeg
Instructions
- Mix together melted butter and ¼ cup brown sugar and spread onto the bottom of your 9x13 baking dish.
- Tear challah into chunks and put on top of the butter and brown sugar mixture.
- In a separate bowl, whisk together eggs, milks, white sugar, remaining brown sugar (½ cup), cinnamon, nutmeg, and salt.
- Pour mixture over the challah and make sure everything is soaking in the liquid.
- Cover and refrigerate overnight.
- In the morning, take the casserole out of the refrigerator for 10-20 mins while you are preheating your oven to 350 degrees F.
- Cover the casserole with aluminum foil and bake in the oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 20-25 minutes until top is browned.
- Drizzle with syrup if desired.
- Serve immediately.
Notes
- You may substitute the vanilla almond milk with plain almond milk or use a total of 1½ cups regular (cow) milk and add a teaspoon of vanilla extract.