Challah French Toast Casserole
Servings:
6 servings
prep time:
10 mins
cook time:
45 mins
Total time:
55 mins
Ingredients
-
1-day old (16-ounce) Challah bread, sliced into 3/4-inch slices
-
Vermont Creamery Unsalted Cultured Butter
1 tablespoon
-
8 large eggs
-
2 cups whole milk
-
Vermont Creamery Crème Fraîche, more for garnish
1 cup
-
¾ cup sugar
-
2 teaspoons ground cinnamon
-
2 teaspoons vanilla extract
-
pinch of salt
garnish
-
raspberries
-
maple syrup
-
powdered sugar
-
Vermont Creamery Vanilla Crème Fraîche
Directions
- Heat oven to 350°F and grease a 9x13-inch baking dish with butter. Set aside.
- In large bowl, whisk eggs, milk, crème fraiche, sugar, cinnamon, vanilla extract, and salt.
- Dip each slice of bread in milk mixture for 5 seconds at a time and place shingled in baking dish. Repeat with remaining bread slices.
- Pour remaining milk mixture all over baking dish, lightly cover with foil, and bake for 30 minutes. Uncover and bake for another 15 minutes until golden brown.
- Serve warm with raspberries, maple syrup, powered sugar, and extra vanilla crème fraîche.
