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.
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!
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 french toast bake 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 for this Overnight French Toast?
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,
The beautiful pie dish is from Emile Henry. I use it for savory and sweet dishes. The quality is superior! Made in France.
From my Cucina to your Table. Mangia! Mangia! (Eat!)
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RECIPE: 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.