Overnight breakfast casseroles are one of my favourite dishes to make on the weekend. Leftover challah makes the best overnight cinnamon and chocolate french toast bake. A bonus is that it saves you from standing at the stove flipping individual slices.

All you have to do is soak cubed challah in an egg custard and allow it soak up all that creamy cinnamon deliciousness. Place in a baking dish and let it sit in the fridge overnight. In the morning simply heat up the oven and bake for a special breakfast treat.

The aromas that fill the kitchen will have everyone up, out of bed and ready for breakfast.

I baked individual servings, but you can make this recipe in a 9 x 13” casserole dish. This overnight french toast is every bit as heavenly as it sounds, especially once it’s topped with warm maple syrup.

If you want to make a variation of this recipe, you can omit the chocolate and add sliced apple, chopped pecans, dried apricots or any berries.

You can find my challah recipe here https://thekitchensinkblog.com/pull-apart-challah/

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Overnight French Toast

Course Breakfast

Ingredients

For the French Toast

• 4 cups challah, cubed
• 4 large eggs, beaten
• 1½ cups milk of choice
• ½ cup table cream
• ½ cup brown sugar
• 2 tbsp vanilla extract
• 1 tsp cinnamon
• ½ cup semi-sweet mini chocolate chips
• 1 tbsp orange zest
• butter, for greasing

For the Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar, firmly packed
• 1 tsp ground cinnamon
• ¼ tsp salt
• freshly grated nutmeg
• 4 tbsp butter
• maple syrup, for serving

Instructions

For the French Toast

• Grease the baking dish with butter and set aside.
• Whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, chocolate chips and orange zest.
• Cube the bread and add to the custard mixture. Press with a spoon to help the bread soak up the custard.
• Mix well and spoon into the baking dish.
• Cover and store in the fridge overnight.

For the Topping

• In the morning mix the topping ingredients.
• Preheat the oven to 350°F.
• Remove the baking dish from the fridge and spoon the topping over.
• Bake for 45 minutes until the mixture is set and puffed up.
• Serve with warm maple syrup.