- 6
Ingredients
- 1 loaf supermarket Challah bread (no need for the fance stuff here)
- 3 cups whole milk
- 3 eggs
- 3 tblsps sugar
- 1/2 tsp salt
Preparation
Step 1
Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits.
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
Another thing to do to this is add a layer of apples braised in butter underneath – or even just applesauce if you’re lazy. Then you could use Calvados or dark rum for the booze.
if anyone was curious I flash froze my french toast for a day, let it defrost and it was great this morning.
I’ve made this several times, and it has always turned out amazing, but my boyfriend doesn’t like the texture, so I’ve started flipping it halfway through the soaking process and it bakes a lot more evenly, in my experience. The way I did it was to make it early afternoon, flip it before bed (I literally place another dish the same size on top and then flip it upside down), and then bake the next morning per the recipe.
baked it covered for 25 min and uncovered for 10 and it came out perfectly! I also took someone else’s advice to do some sort of build in syrup at the bottom of the pan – I decided on a butter/brown sugar/maple syrup caramel sauce that I poured in the dish before layering the challah – genius!