Directions
- 1Cut the challah bread into about 1-inch thick slices.
- 2In a mixing bowl, crack 12 eggs.
- 3Add 2 cups of heavy cream to the eggs.
- 4Add a pinch of kosher salt to the mixture.
- 5Add about a teaspoon of vanilla extract.
- 6In a smaller bowl, mix together about a half cup of granulated sugar and a tablespoon of ground cinnamon.
- 7Butter up a casserole dish.
- 8Dunk each slice of challah into the egg batter, using one hand for wet ingredients.
- 9Using your dry hand, sprinkle each piece with the cinnamon sugar mixture.
- 10Place the prepared challah slices down into your casserole dish.
- 11Repeat the dunking and sprinkling process until all your bread is done.
- 12Pour any leftover custard right over the top of your bread.
- 13Randomly place small dollops of raspberry jam throughout your casserole dish.
- 14Cover the casserole dish with plastic wrap.
- 15Stick the covered casserole dish into your refrigerator overnight.
- 16The next morning, remove the plastic wrap from the casserole dish.
- 17Bake the french toast bake at 375 degrees Fahrenheit for about 25 to 30 minutes, or until the custard sets and it's lightly golden on top.
- 18Pull the casserole dish from the oven and let it cool for about 5 minutes.
- 19Hit it with some powdered sugar.
- 20Add some toasted chopped walnuts.
- 21Add some fresh raspberries.
- 22Serve with maple syrup, whipped cream, or whatever else you like.
Ingredients
- Challah bread
- 12 Eggs
- 2 cups Heavy cream
- pinch Kosher salt
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar
- 1 tablespoon Ground cinnamon
- Butter
- Raspberry jam
- Powdered sugar
- Toasted chopped walnuts
- Fresh raspberries
- Maple syrup
- Whipped cream
Equipment
Serrated knifeMixing bowlsMeasuring cupMeasuring spoonsCasserole dishPlastic wrapOvenSieve
Tips
- Use one hand for wet ingredients and one hand for dry ingredients to keep things clean.
- Feel free to use any jam flavor you like.
- Serve with maple syrup, whipped cream, or other preferred toppings.
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