This morning at 7:30am, we hosted our monthly “Jewish Business Professionals”. A business networking meeting, complete with a delicious breakfast, inspiration and the opportunity to create business and personal connections.
I decided to add something to our regular bagels and lox menu, maybe because I’m able to do a little bit more every day, or maybe because I am simply enjoying my cravings and what is more delicious than waking up to the smell of baked french toast?!
This is so simple to make and it is prepared the night before. Just pop it in the oven (even while your eyes are still half closed) 30 minutes before you need it and on a wintery morning (or any morning for that matter) it’s absolutely decadent!
Recipe is from smitten kitchen, so click here to see her original recipe and her notes.
BAKED FRENCH TOAST
1 loaf Challah bread in 1-inch slices (I used 2 loaves of my own home made challah since my loaves are smaller. The original recipe says 1 loaf of store bought Challah which would explain why recipe says 1 loaf).
3 cups whole milk (you can use almond milk or rice milk to make this pareve)
3 tablespoons sugar
1/2 teaspoon salt (I omitted this)
1. Generously grease a 9Ã—13-inch baking dish with salted or unsalted butter. (I used earth balance)
2. Arrange challah in two tightly-packed layers in the pan. Cut one slice into smaller pieces to fill in gaps. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard.
5. Bake at 425 for 30 minutes, or until puffed and golden.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.