I love when a simple recipe can turn into a beautiful presentation. My friend, Michele inspired me to make a traditional french toast bake recipe and ramp up the design to make it stunning as well as scrumptious! The key is to layer the bread in a circular shape working your way inward and inserting the fruit in a pretty pattern just before it’s baked. That’s it!
Challah French Toast Bake
Thick slices of Challah bread dipped in egg and cream and soaked overnight create a perfect texture and flavor in this beautiful French Toast Bake. Try making it with a stale loaf you have on the counter. A fat brioche, fruit-filled panettone or challah all work well. I personally love the rich and not too sweet taste of challah and that is what I used here. The bread will soak up the custard like mixture and you won’t have to waste stale bread ever again.
Serve for Breakfast, Brunch, or Dessert!
Gorgeous, rich, and delicious! I am obsessed with this simple recipe that presents itself perfectly for breakfast, brunch, or dessert! The first time I made this I actually served it for dessert with whipped cream! I know- so crazy. Instead of assembling the dish the night before I prepped it in the morning and refrigerated it during the day before baking in the evening. Everyone LOVED it. It’s an easy must try recipe.
What fruit can I use?
I used stone fruit since it was in season. In the winter I plan to use berries and arrange them in a slightly different pattern. Pick your fave fruit and go from there. Suggested fruit options: bananas, mangos, apricots, blueberries, raspberries, and strawberries. Have fun and use your creativity to make it your own.
Made with Amore,
RECIPE FROM: Lucky BitesPrint
Gorgeous, rich, and delicious! Obsessed with this simple recipe that presents perfect for breakfast, brunch, or dessert!
- 2 TBS unsalted butter
- 6 eggs
- 1.5 cups half & half or heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 large loaf of challah, sliced 3/4-1″ thick
- Fruit of choice, sliced thinly (berries also work)
- 1TBS granulated sugar for sprinkling
- 2 tbsp apricot jam (as a glaze)
- The night before, coat bottom and sides of a 10″ round pie baking dish (or something similar) with butter.
- In a large bowl, whisk together half & half (or cream), eggs, vanilla and salt.
- Dip challah slices in the egg mixture, making sure to completely coat.
- Arrange slices partially overlapping in the dish until full. To create this design, use the largest slices around the perimeter, and for the center, use the smaller end slices.
- Pour remainder of egg mixture over challah slices.
- Cover with plastic and refrigerate overnight.
- The next morning, preheat oven to 350ºF.
- Spoon liquid from bottom of dish over challah to baste it, being careful not to tear bread.
- Add sliced fruit (or berries if using). Sprinkle top with granulated sugar.
- Bake for 40-50 minutes, until golden.
- While hot, glaze fruit with warmed apricot jam to add a shiny coat
Serve with jam, syrup, or powdered sugar! If you are feeling fancy add some freshly whipped cream.