French Toast: Baked Buttermilk French Toast

By NicoleS

Ingredients

• For the Baked Buttermilk French Toast:
• 1 loaf challah bread (about 1 lb)
• Unsalted butter, room temperature, for baking dish
• 2 1/3 cups buttermilk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• For the Oat Streusel (Double):
• 1/3 cup flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, cut in cubes
• 1/4 cups oats (maybe try granola)

Details

Servings 8

Preparation

Step 1

Slice the challah into 1 inch cubes. Butter a 9x13 inch baking dish and arrange the cubes of bread in a single layer.

In a small bowl, whisk together the buttermilk, eggs, sugar, vanilla and cinnamon. Pour over the bread, coating it evenly. Gently press the bread down to let it all soak the custard. Cover with plastic wrap and chill in the refrigerator overnight (or a minimum of 30 minutes if not preparing the night before).

In another small bowl, stir together the flour, sugar, cinnamon and salt. Using a pastry cutter, two forks or your fingers, cut in the butter until you have a crumbly mixture. (Try grating the butter or pulse it in food processor) Stir in the oats. Cover the streusel topping and chill in the refrigerator as well.

The following morning, preheat the oven 350 degrees.

Sprinkle the oat streusel over the soaked bread, pressing down gently with your hands. Bake the french toast for 45 minutes or until it is just firm.

Serve with fresh fruit and warm maple syrup.