|When I saw this on Confections of a Foodie Bride, I knew it would be perfect for my Thursday morning playgroup. All the girls in it always make the most delicious breakfast treats. I made mini banana muffins for the kids, but I know Miss F enjoyed the French Toast casserole almost as much as the muffins. Making the casserole in a springform pan is truly genius, it looks so much nicer than the traditional casserole dish I use for my Apple and Cranberry French Toast Bake. I don't own a kitchen torch, so I sprinkled cinnamon sugar on top instead. I let it sit overnight, though I found the top dried out a bit.|
1 loaf challah bread
4 egg yolks
½ cup heavy cream
1 ½ cups milk
¼ cup sugar, divided
pinch of salt
1 teaspoon vanilla
1 teaspoon cinnamon, divided
Grease a 10-inch spring-form pan with butter and set aside.
Cut Challah into 1-inch cubes (If you can do this part ahead of time, leave the bread cubes on a baking sheet to dry for a while). Place cubes in a large bowl. Whisk egg yolks, half and half, 2 tablespoons sugar, salt, vanilla, and ½ teaspoon cinnamon until well combined and pour over bread. Toss until all liquid is absorbed. Pour into the prepared pan and lightly press down on the bread to spread evenly. Let sit while oven preheats. (Alternately, you can cover and refrigerate overnight, if desired.)
Preheat oven to 325. Bake the French toast casserole for 25-30 minutes, until browned. Run a knife around the edge of the pan and remove the rim. Evenly sprinkle the remaining 2 tablespoons sugar and ½ teaspoon cinnamon over the top. Cut into 6-8 wedges and serve warm, with fresh fruit and maple syrup.
Adapted from Confections of a Foodie Bride
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