A decadent brunch that’ll feed a crowd! This challah French toast bake can be made the night before and popped in the oven for an easy and indulgent weekend morning meal.
Directions
- Grease a 9x13 baking dish and spread challah cubes in an even layer.
- In a bowl, combine eggs, milk, vanilla, salt, cinnamon, nutmeg, and sugar.
- Pour mixture over bread.
- Refrigerate for 1 hour or overnight.
- Remove from fridge and baking at 350°F for 45 minutes to 1 hour until golden.
- Top with Farm Boy™ Pure Ontario Maple Syrup and serve.
Ingredients
- 1 Rideau Bakery Sliced Twisted Egg Bread (680 g) cut into 1-inch cubes
- 6 Farm Boy™ Large Eggs (dozen)
- 3 cups Farm Boy™ Organic 3.8% Whole Milk (946 ml)
- 1 tsp vanilla
- 1tsp cinnamon
- 1/2 tsp Farm Boy™ Fleur De Sel (240 g)
- Pinch nutmeg
- 2 Tbsp sugar
- Farm Boy™ Golden Maple Syrup (500 ml)
