Easy Challah French Toast Bake
This dish is the perfect no-stress summer (or truly—anytime of year) brunch dish when feeding a crowd. Puffed and golden, with the top a touch crispy like buttered toast—and the rest of the bread having absorbed the custard—tender, unctuous and not too sweet. So much easier than standing over the stove making each slice one at a time! When I made it a few weekends ago my friends gobbled it up—it technically serves 6 but, well, there were 4 of us and no leftovers—we couldn’t help it! A crowd-pleaser for sure.
Serves 6
INGREDIENTS
Vegetable oil, for the pan
1 one-pound challah bread loaf
8 large eggs
3 cups whole milk
1 medium orange, zested
⅓ cup light brown sugar, packed
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon five spice powder
½ teaspoon kosher salt
3 tablespoons unsalted butter, cubed
Maple syrup, for serving
Berries or sliced bananas, for serving
METHOD
Preheat oven to 350F and arrange rack to the lower third of the oven. Lightly oil a 9x13” baking dish.
Slice challah into approximately 1” slices and shingle in the prepared dish with the tops of the slices facing upward.
In a medium bowl, add eggs, milk, orange zest, light brown sugar, vanilla extract, cinnamon, five spice and salt and whisk until fully combined. Slowly pour mixture atop all the bread, ensuring to cover all the slices. Use your hands to gently press the bread down to absorb the mixture. Let sit for 15-20 minutes. If needed, press the bread gently down again into the custard.
Bake for 40 minutes. If the top is getting too browned gently lay a piece of tin foil atop. After 40 minutes, carefully dot the top of the casserole with cubed butter and continue to bake for 10 to 15 minutes. Remove from oven and let sit for 5 to 10 minutes.
Serve warm with maple syrup and berries or bananas alongside.