Crunchy Cinnamon Baked Challah French Toast
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 9x13” 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.