This Challah French Toast is a Sweet Way to Start the Day

This Challah French Toast is a Sweet Way to Start the Day

Hasselback Challah French Toast

Challah is pretty great on its own, but I bet we can make it a little better.

Prep Time 15 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Author Andrea Price

Ingredients

  • cooking spray for the baking dish and foil
  • 1 challah or brioche
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup plus more for serving
  • 4 tbsp unsalted butter melted
  • confectioners sugar for dusting

Instructions

  1. First, lightly coat a baking dish with a cooking spray. Line the dish with foil, then hit it with another light coat of spray. Cut the challah crosswise into 1-inch slices, leaving about a half inch intact at the bottom. Slice lengthwise down the loaf, again leaving a half inch intact at the bottom and transfer to the foil-lined baking dish.

  2. In a big liquid measuring cup, mix the eggs, cream, milk, vanilla, cinnamon, salt, and 2 tablespoons of maple syrup until it's all well combined. Pry the challah slices open and carefully pour the batter you just made in between them so that the mixture seeps down and absorbs. Wrap the foil tightly around the loaf and it it chill in the fridge for at least one hour or up to a day.

  3. Preheat your oven to 375°F. Unwrap the loaf, ditch the foil and any extra batter, and return the loaf to the baking dish. Cover the dish with a new piece of foil and bake it for about 40 minutes. The slices should be damp, but no longer soaked, and the center should still be soft.

  4. While the loaf is doing its thing, mix together the melted butter and remaining ⅓ cup maple syrup in a liquid measuring cup or small bowl. When the loaf is ready, take it out of the oven, ditch the foil again, and pour the butter mixture over the top and in between the slices. Put it back in the oven one more time, and bake until edges are crisp and a little darker in color, about another 20 to 25 minutes. Immediately transfer to a serving platter (don't leave it too long or it'll stick). Dust with confectioners’ sugar and serve with more maple syrup.

 

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