The only thing better than delicious brunch is brunch that you do not have to get up early in order to pull off well. This baked french toast is least stressful thing you could make while hosting brunch or lunch. I made this while preparing for a friend’s baby shower and this was definitely the easiest part – cut slices of old Challah, and let them soak in the custard overnight. In the morning, just bake it and serve! I went with a very citrusy flavor here with lemon zest and cointreau, but you can definitely go with a wide range of flavor combinations – Frangelico (hazelnut liquer) and nutella or cookie butter, Chambord (raspberry liquer) and fresh raspberries, bourbon and toasted pecans., Calvados and apples – just name a season, and there’s an apt combination to devour. This french toast also puffs up beautifully, so you should plan on baking it right before it’s supposed to be served, so you can get all the ohs and the ahs!
Recipe adapted from Smitten Kitchen
- 1 and 1/2 loaves supermarket Challah bread in 1-inch slices
- 4 cups whole milk
- 4 eggs
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 tsp lemon zest
- 2 tbsp Cointreau
1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I cut one slice into smaller pieces to fill in gaps. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt, lemon zest, and cointreau and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.