Garnish Chef Kim Baretta’s Baked Cinnamon Sugar Challah Bread French Toast
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: Several hours to overnight
Thanks to Chef Kim Baretta and Garnish Catering for this recipe from class at EQ at The Party Source. Kim says “The beauty of this recipe is that it’s baked, not fried in a frying pan. You can assemble everything together the night before and simply bake it in the morning. “
Butter a 13x9 inch glass baking dish.
Cut 12 1-inch thick diagonal slices from bread discard ends.
Generously butter one side of each slice and arrange slices buttered sides up in one layer in dish, squeezing them tightly to fit if necessary.
Whisk together eggs, milk, vanilla and salt in a bowl until well combined, pour evenly over bread. Refrigerate, covered, until bread has absorbed all of the custard, at least 1 hour.*
Preheat oven to 425F.
Bring soaked bread to room temperature.
Sprinkle bread with sugar and cinnamon.
Bake until bread is puffed and top is golden, 20 – 25 minutes. Serve immediately with maple syrup.
*The soaked bread can be refrigerated for up to 24 hours.
to you by Amy Tobin
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