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Made with challah bread and topped with cinnamon-sugar, this make-ahead French toast bake is nice for either breakfast or for dessert.
Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes. Meanwhile, add the...
Rich, eggy challah makes an ideal base for delicious French toast. Top this sweet baked casserole recipe with fresh berries and a drizzle of maple syrup.
Stupid easy, and healthier, overnight baked French toast with challah bread, fresh fruit, and a side of honey simple syrup! Prep it at night and come morning, slide it into the oven while you enjoy your coffee!
Preheat the oven to 250 degrees F. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt.
Learn how to make the best, fluffiest challah French toast recipe made with a rich, vanilla-scented custard.
Soaked in a rich cinnamon-laced custard, this challah French toast is fit for a special occasion. This challah French toast isn’t your everyday French toast, the kind you’d throw together with some stale sandwich bread, eggs, and low-fat milk you’ve got in the fridge.
Preheat the oven to 250 degrees. In a large shallow dish, whisk together the eggs, half-and-half, orange zest, honey, vanilla, and salt. Slice the challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat.
Bake until puffed and golden brown. Tips for success. Spiced rum gives this french toast casserole a kick, but orange liqueur, vanilla extract, or even orange juice would be a tasty swap. Making ahead? Let the challah to soak in the egg mixture overnight (covered) in the refrigerator and bake the next morning.
Challah French Toast With Cinnamon-Sugar Glaze Recipe. By Melissa Clark. David Malosh for The New York Times. Food Stylist: Vivian Lui. Total Time. 50 minutes, plus soaking. Rating....