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:

1. 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:

1. 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.
2. In a large bowl, combine the eggs, egg whites, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt with a whisk until blended.
3. Pour mixture over the bread slices., making sure all are covered evenly with the milk-egg mixture.
4. Cover with foil and refrigerate overnight.
5. The next day, preheat oven to 350 degrees F.
6. Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.
7. Yum yum. It’s ok to have this once a year for breakfast 😉