Baked Challah French Toast

From MyJewishLearning

Leftover Challah Recipes

Beyond french toast.

By Leah Koenig

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Last spring, I received quite the shock upon opening my freezer for its annual pre-Passover cleaning. Inside, bag upon bag of forgotten scraps and ends of challahs-past sat shivering and waiting for redemption. I hadn't meant to let my leftover challah situation grow so ugly, but there it was, staring me in the face. With only a few days before I needed to be hametz-free, I decided to feed some of the challah to my compost worms, and dump the rest of it (guiltily) into the garbage. But I promised myself that next Passover I would Of course, there is little I can do about the weekly surplus of challah that builds up after Shabbat. The real conundrum is what to do with all those odds and ends that accumulate into a freezer full of old challah. Conventional Jewish wisdom seems to suggest one acceptable option: French toast. More >>>

Ingredients 1 stick butter (1/2 cup) 1 cup brown sugar 1 loaf challah (maybe a little more), cut into thick slices 6 eggs 1 1/2 cups milk cinnamon & vanilla extract to your liking Yield: 6-8 servings Categories: Appetizer, breakfast, brunch, chametz, Hanukkah, Purim, Shabbat

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Directions

The Night Before: Melt butter in a pan. Crumble brown sugar into butter and stir until combined. Spread mixture to cover the bottom of a glass baking dish. Double layer the challah into the dish.

Whisk eggs and milk together in a bowl. Add cinnamon and vanilla and stir to combine. Pour mixture over the bread, soaking it all the way through. (The wet mixture should almost cover the bread...if there's not enough mixture, make a little bit more.) Cover baking dish and let set over night in fridge.

In the Morning: Uncover dish and bake in 350 degree oven for 40 minutes-1 hour. Serve warm with maple syrup.