This recipe does require some resting time before baking. You can make this dish the same day, but let it rest for at least 1 hour so the egg mixture has time to soak into the bread. It’s best to let it rest covered, overnight in the fridge if possible, then bring it to room temperature in the morning (about 15-20 minutes) before baking.
- 1 large loaf of Challah bread, thickly sliced (you can use a French loaf or Texas toast too)
- 5 large eggs
- 1 1/2 cups 2% or whole milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 – 2 tbsp cinnamon/sugar mix (see Recipe Tips below)
- Lightly grease a 9×13 baking dish with butter.
- Slice the loaf of bread into thick slices, about 3/4 inch wide.
- Arrange the slices of bread in the baking dish and set aside.
- In a bowl mix together the eggs, milk, cinnamon and vanilla. I like to use a hand blender to do this so the mixture is completely combined and smooth.
- Pour the egg mixture over the bread, making sure to soak all pieces from top down. You can lightly press the bread into the egg mixture.
- Let the bread soak up the egg mixture for at least 1 hour. It’s even better if you cover the dish and let it rest overnight in the fridge. Let the dish come up to almost room temperature before putting it in the oven to bake. Just make sure that all of the milk/egg mixture has soaked in completely. See Recipe Tips below.
- When it’s time to bake, preheat your oven to 350 degrees.
- Then sprinkle the french toast with 1 – 2 tbsp of cinnamon/sugar mix.
- Bake covered with tin foil for 25 minutes.
- Then after this time remove the foil and bake for an additional 25 – 30 minutes, or until the french toast has puffed up and the the centre of the french toast bake isn’t jiggly.
- Serve with syrup.