Recipe courtesy of Molly Yeh
Baked Challah French Toast
Getting reviews...
- Level: Easy
- Total: 7 hr (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 199 mg
- Sodium
- 432 mg
- Level: Easy
- Total: 7 hr (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 199 mg
- Sodium
- 432 mg
Ingredients
Directions
- Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
- Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
- When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
My Private Notes
Show:
Girl Meets Farm
Episode:
Ladies Who Brunch
