baked challah french toast


We were at a farmer’s market this past Saturday, and came across some handmade challah. As soon as I saw it, I knew that it would be perfect for french toast the next morning. Baked french toast is one of my favorite dishes for lazy mornings because you do all of the prep work the night before. You just have to wake up, sprinkle the crumb topping on top, and pop it in the oven. It is also a great brunch dish because all of the french toast is done at the same time instead of having to stand over an oven while your guests wait for you to finish. If you don’t have any challah, any bread that you could use for french toast would work. I made smaller batch because it was just Charles and I, but you could easily double it to make a 9×13 pan’s worth.


Baked Challah French Toast

serves 4


  • 1/2 loaf challah – 1″ slices
  • 5 whole eggs
  • 1 1/4 cup milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • zest from 1 orange
  • 2 tbsp grand marnier (optional)
  • unsalted butter (to grease dish)

Crumb Topping Ingredients:

  • 2 tbsp butter, melted
  • 4 tbsp sugar
  • 2 tbsp flour
  • 1 tbsp cinnamon
  • pinch salt


  1. In a small bowl, combine the ingredients for the crumb topping. Mix with a fork until combined and looks crumbly. If it is still looking wet, add a bit more flour. Cover and refrigerate until the next morning.
  2. Grease a baking dish with butter.
  3. In a medium bowl, whisk the eggs until well combined. Add in the remaining ingredients. Whisk well until combined.
  4. One at a time, dip your bread into the egg mixture and then place into the greased dish, overlapping them slightly. Once you have dipped all of your bread, pour the remaining mixture over the top of the bread in the dish. Cover well with plastic wrap, and set in the refrigerator overnight.
  5. The next morning, preheat your oven for 375 degrees.
  6. Remove the plastic wrap from the dish, and sprinkle the crumb mixture over the top of the bread.
  7. Bake for about 40 minutes or until the eggs have completely set. If it looks like the top of your bread is getting too dark, place some tin foil on top of your pan to keep it from browning.
  8. Serve with maple syrup.