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Baked Challah French Toassat Recipe

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This recipe for Baked Challah French Toassat is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I Loaf Challah
4 eggs
1 c. Heavy cream or Half and Half
1c whole milk
1/2 t. salt1/3 c. brown sugar
1t. cinnamon
1/2 t. nutmeg
1 t. vanilla1.2 c. melted unsalted butter
Directions:
Directions:
Heat oven to 325º. Slice Challah into 1" slices. Place on a sheet pan and put in oven to dry for about 3 minutes per side {should be dry but not toasted}. Whip eggs, add the milk and heavy cream slowly. Then add. except the melted butter, the remaining ingredients, salt, brown sugar, vanilla, cinnamon, nutmeg to the egg mixture. Heat a large skillet to low, Add some of the melted butter. Pour the egg mixture into a 9x13 dish. Dip a few slices of the bread and coat on both sides for approximately 1 minuet. You do not want them soggy as they will fall apart. Just fry until they look just slightly toasted,1 or 2 min, per side. put in the oven and make the rest of the bread the same way. Now butter well a 13x9" casserole pan and feather the toast in the pan. Pour any egg batter evenly over the toast and let it sit a few minutes to absorb the liquid. Bake at 325º until toast is puffy. Removed from the oven, brush with melted butter and sprinkle a bit of cinnamon and sugar on top. Pop bake in the oven for a minuet to glaze. serve with maple syrup or fruit and whipped cream.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min plus baking time
Personal Notes:
Personal Notes:
I would make this for a crowd. Can make this as an overnight dish. Cover with Saran and put in the refrigerator overnight. Take it out and do the baking in the morning.
Enjoy

 

 

 

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