Break-the-fast Ideas: Sarah’s Challah French Toast Casserole

15 Sep

*Sarah and my brother. No relation to the post, I just love the picture!

Since most people like to break the fast with brunch-like goodies I thought this would be a perfect recipe to share with all of you. It’s simple and delicious and a great addition to the break-the-fast table.

This recipe was a contribution from my sister-in-law Sarah*. Sarah started out like all the rest of us, with a few dishes under her belt, but by no means ready to host a holiday. Now she cooks up Jewish holidays with the best of them. I believe (and correct me if I am wrong) that she actually BAKES fresh Challah from time to time these days. I’ll admit to being impressed by that.  Recipe after the jump.

Sarah’s Challah French Toast Casserole

Serves: 8–10
Preparation Time: 15 minutes (must refrigerate overnight)
Cooking Time: 40–50 minutes
  • 1 loaf challah, sliced (regular or thick depending on preference)
  • 7 eggs, beaten
  • 2 1/2 cups low-fat milk
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Topping

  • 1/2 cup flour
  • 6 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup softened butter or margarine
  1. Grease a 9 x 13-inch glass baking dish with butter or baking spray, then fill with the slices of challah spread in two layers. Fill in all the spaces with torn pieces of bread if necessary.
  2. Mix together the eggs, milk, sugar, vanilla, and cinnamon and pour this mixture over the challah.
  3. Refrigerate overnight.
  4. The next day, bring the dish to room temperature. Preheat the oven to 375°F.
  5. Meanwhile, combine the ingredients for the topping (flour, brown sugar, cinnamon, and softened butter) using a fork, making  a crumbly mixture.
  6. Sprinkle the topping over the casserole.
  7. Bake at 375° for 40 to 50 minutes until the eggs are set.
  8. Serve warm.

TIP: The French toast casserole may be sprinkled with confectioners’ sugar or served with maple syrup on the side.

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