Challah French Toast

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Prepare the following ingredients the night before breakfast:

  • 1 loaf challah bread cut into 1 ¼ inch slices
  • 2 C. eggnog
  • 2 large eggs beaten
  • ¼ tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1 large casserole dish buttered



Combine eggnog, eggs, cinnamon and nutmeg in medium bowl. Mix well.

Pour half of mixture in casserole. Place bread in casserole. Using a fork, pierce the bread several times. This will make it easier to absorb egg mixture.

Pour remaining egg mixture over bread.

Cover casserole with plastic wrap and refrigerate overnight.


The next morning, preheat oven to 400-450F.

Flip the bread 1 time to see if egg mixture has been totally absorbed. Carefully pour off excess liquid.

Bake casserole, uncovered, for 15-20 minutes or until French toast is a beautiful golden and brown color. Serve with powdered sugar or maple syrup.




Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.