challah french toast casserole
I made this for brunch back in October and thought I'd post it because I promised to send it to a couple people, and I'm tired of looking in my e-mail for it (because, of course, I can't find the paper I printed it out on). And maybe there will be more recipes to follow at some later date . . .
1 loaf challah
1 cup unsweetened soy milk
3/4 cup brown sugar
8 eggs
1 T vanilla
1/2 tsp cinnamon, 1/4 tsp clove, 1/4 tsp nutmeg
Slice challah into 1.5 inch slices. Place in the bottom of a casserole dish (I used lasagna pan). Tear the bread as needed to fit into the dish. Mix remaining ingredients. Pour over casserole, cover and store in fridge overnight.
Preheat oven to 350 degrees and cook (uncovered) for 45 minutes.
Variations:
-I added the clove and nutmeg, but you could do whatever combo you want, obviously.
-Next time I will try slicing/tearing the bread into pieces rather than larger slices, but still need only one layer of bread (I tried it with a deeper dish and, uh, don't recommend it)
-A variation in the recipe is to add cranberries or raisins by pouring them over the bread and then adding the liquid mixture. You'd probably want to add more milk, though, to keep the fruit from soaking it all up. I'll let you know if I try it . . .
1 loaf challah
1 cup unsweetened soy milk
3/4 cup brown sugar
8 eggs
1 T vanilla
1/2 tsp cinnamon, 1/4 tsp clove, 1/4 tsp nutmeg
Slice challah into 1.5 inch slices. Place in the bottom of a casserole dish (I used lasagna pan). Tear the bread as needed to fit into the dish. Mix remaining ingredients. Pour over casserole, cover and store in fridge overnight.
Preheat oven to 350 degrees and cook (uncovered) for 45 minutes.
Variations:
-I added the clove and nutmeg, but you could do whatever combo you want, obviously.
-Next time I will try slicing/tearing the bread into pieces rather than larger slices, but still need only one layer of bread (I tried it with a deeper dish and, uh, don't recommend it)
-A variation in the recipe is to add cranberries or raisins by pouring them over the bread and then adding the liquid mixture. You'd probably want to add more milk, though, to keep the fruit from soaking it all up. I'll let you know if I try it . . .