Description
A delicious and rich French toast bake made with challah bread, perfect for a weekend brunch!
Ingredients
Scale
- 1 pound loaf challah (crust on, cut into 1-inch pieces (about 15 cups))
- 8 large eggs
- ½ cup egg whites
- 2 cups Almond Breeze Unsweetened Vanilla almondmilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- ⅓ cup pure maple syrup + more for topping
- ½ cup sliced almonds
- 2 Tablespoons brown sugar
- ¼ cup dried cranberries
Instructions
- Spray a 9×13 baking dish with cooking spray. Arrange bread in a single layer in the baking pan.
- In a large bowl, whisk together the eggs, egg whites, Almond Breeze Unsweetened Vanilla almondmilk, vanilla, almond extract, cinnamon and maple syrup.
- Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread. Cover and refrigerate overnight. If you don’t have time to let it soak overnight you can get by with 30 minutes.
- Preheat the oven to 350°F. Uncover the baking dish, sprinkle on sliced almonds and brown sugar and bake for 50 minutes.
- Top with dried cranberries and serve warm or at room temperature with more maple syrup for drizzling.
Notes
- This dish is great for feeding a crowd and can be prepared ahead of time.
- Substitute almond milk with any other milk if preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg