I had leftover challah, so I had to make my favourite overnight french toast bake.  This sweet custard bake is a delicious way to start the day. 

Soak the cubed challah in a sweet egg custard and allow it soak up all that creamy deliciousness as it sits in the fridge overnight. In the morning all you have to do is sprinkle the buttery aromatic topping over and bake. The aromas that fill the kitchen will have everyone up, out of bed and ready to dig into this crispy topped sweet bread bake. 

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Crunchy Cinnamon Baked Challah French Toast

Course Breakfast

Ingredients

French Toast

• 1 loaf challah
• 3 eggs, large
• 1 cup milk of choice
• ½ cup sour cream
• 2 tbsp pure vanilla extract
• 4 tbsp brown sugar
• 1 tbsp vanilla sugar
• 1 tbsp butter (for greasing)

Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 2 tbsp raw sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch allspice, cloves and ginger
• ¼ tsp salt
• 1 stick (1/2 cup) cold butter, cut into pieces
• ¼ cup flaked almonds
• maple syrup, for serving

Instructions

For the French toast

• Grease a 9×13” casserole dish with butter.
• Cut the challah into cubes, and spread evenly in the pan.
• Whisk the eggs, milk, sour cream, vanilla, brown sugar and vanilla sugar together in a bowl.
• Pour evenly over the bread and press the bread cubes into the custard.
• Cover the dish and refrigerate overnight, or at least for a few hours.

For the topping

• Mix the flour, brown sugar, raw sugar, cinnamon, nutmeg, allspice, cloves, ginger and salt in a bowl.
• Add the cold butter and crumble it together until the mixture resembles a rough sand. Store in the fridge until you’re ready to use.
• When you’re ready to bake, preheat the oven to 350°F.
• Remove the casserole from the fridge and sprinkle the topping and almonds over the top.
• Bake for 45 minutes until golden. Allow to sit for 10 minutes before serving with maple syrup.