The Oracle Bakery has been tempting me every Thursday with their Artisan Bread Order reminder email. I finally succumbed to temptation this week and ordered a loaf of Cinnamon Raisin Challah. The note says “Perfect for making weekend French Toast”. It reminds me of the Baked French Toast recipe that I have not touched for more than a year. It’s decadent to have so much milk, eggs, and sugar to go with a loaf of bread, but it tastes really, really good. I have cut the amount of butter and sugar in half for this recipe, and allowed myself to indulge once in a while.
- Prep Time: 20 min
- Cook Time: 40 mins
Ingredients
(A) French Toast
- 1 loaf Cinnamon Raisin Challah (16 oz)
- 6 large eggs + 3 egg whites
- 2 cups half-and-half
- 1 cup milk
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
(B) Praline Topping
- 1 stick (4 oz) unsalted butter, softened
- 1/2 cup light brown sugar
- 1 cup chopped pecans
- 1 Tbsp maple syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Directions
To prepare Praline Topping:
- Combine all ingredients in a standing mixer with the paddle attachment. Mix at the lowest speed until ingredients are blended. Set aside.
To prepare Baked French Toast:
- Slice Challah into 1-inch thick slices. Arrange slices in a buttered 9″ x13″ baking dish in two rows. Fill gaps in-between slices with smaller pieces of bread.
- In a large bowl, combine the eggs, egg whites, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt with a whisk until blended.
- Pour mixture over the bread slices., making sure all are covered evenly with the milk-egg mixture.
- Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.
- Yum yum. It’s ok to have this once a year for breakfast 😉
Ohh this looks so yummy! 🙂