More of a star attraction at a brunch, than a dessert, this is a great way to use a leftover challah. Adapted from Bonnie Stern, French Toast Casserole is easy to make ahead and pop in the oven. No need for any electric devices to prepare this showstopper. With the maple syrup already in the topping, there’s no need to add anything to this final product.
1 large challah, cut into cubed size pieces (no need to remove crusts)
2 ½ cups milk (skim, 1%, 2%, lactose free, almond, coconut, soy)
7 large eggs
1 tsp. pure vanilla extract
¾ stick melted butter or nondairy margarine=
¾ cup brown sugar
2 tbsp. pure maple syrup
Beat eggs together in a large bowl. Add milk and vanilla and blend until well combined.
Add challah to bowl and immerse well (best to use clean hands). Cover bowl with plastic wrap and refrigerate overnight.
Preheat oven to 350F and transfer challah mixture to 9-x13-inch pyrex pan.
Mix butter/margarine, brown sugar and maple syrup in a small bowl and drizzle over entire pan.
Bake uncovered for 45 minutes.
Science Fact of the Week:
This recipe requires a little advanced planning. It is essential to leave the bread in the liquid mixture overnight to allow the bread to absorb all the liquid. Once baked, the liquid evaporates, leaving you with a crunchy outside and soft inside.