This Challah French toast feeds a crowd and is also an overnight recipe. When you’re ready to eat, just bake, slice, and enjoy!
My super athletic husband did something crazy on New Year’s Eve. He said that his local Masters swim team organized a charity swim that was supposed to last several hours. I don’t remember the exact distance, but I remember him saying that it was over 200 laps in the pool (one lap = a length of the pool going away and a length of the pool coming back). He successfully finished the swim and said that his legs and arms were pretty tired afterwards. I’m pretty sure I would have stopped swimming after Lap 2.
While he was swimming, Addie and I were at home on our own. Because I knew that my husband wasn’t a big fan of French toast, I made this for Addie and I to enjoy on our own. I assembled the French toast the afternoon before and just let it hang out in the fridge overnight.
My French toast baked for about 50 minutes. We served it with pure maple syrup and also had some scrambled eggs and sausage. The French toast reminded me of a bread pudding, except this was perfectly acceptable for breakfast or brunch. I didn’t cut huge slices for us to eat, so I imagine this recipe could easily serve 10-12 people if you keep the portion sizes manageable. Otherwise, this could serve 6-8 generous sizes.
I’d definitely make this again and will consider it for the next time we have overnight guests. Hope you enjoy this!
Husband’s rating: N/A (he did not have any)
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5
Challah French toast (overnight recipe)
- 1 pound challah bread cut into 1 inch cubes
- 8 large eggs
- 3 cups milk I used 1%
- ⅓ cup brown sugar lightly packed
- 2 teaspoons vanila extract
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch ground cardamom
- ½ teaspoon salt
Topping (do not add this until the day you are baking the French toast)
- 3 Tablespoons unsalted butter melted
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Assemble the French toast
- Generously grease a 9" x 13" rectangular pan and set aside.
- Scatter the cubed challah pieces into the pan. Make the bread as even on top as you can.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, cardamom, and salt.
- Carefully pour the egg mixture over the cubed challah. You'll want to immerse as much of the bread in the egg mixture as you can. I like to use a rubber spatula to gently push down on the bread so each piece gets moistened.
- Cover the pan and place it in the refrigerator overnight (I kept mine in the fridge for an afternoon and the subsequent evening/overnight).
Prepare the challah for baking
- Preheat your oven to 350℉.
- In a small bowl, mix together the granulated sugar and cinnamon.
- Pour the melted butter all over the top of the challah (make sure that each bread is soaked in the egg mixture. You don't want any dry pieces of bread at this stage. If there are, use your spatula to gently push down on the dry pieces into any remaining egg mixture.)
- Sprinkle the cinnamon sugar mixture on top of the bread.
- Bake in your preheated oven for 50-60 minutes. Towards the final 10 minutes of baking, you may want to cover the top with aluminum foil to prevent the top of the bread from burning.
- Let the challah cool off slightly, and slice and serve. I like eating mine with a drizzle of maple syrup.