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Challah French Toast Bake

Make ahead and bake while you open presents--this is the perfect Christmas morning breakfast.

Ingredients

  • 11 cups chopped challah bread (about 1" cubes)
  • 4 cups half and half
  • 7 large eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 tablespoons orange zest
  • 1/2 cup sugar
  • pinch of salt

Topping:

  • 1 cup chopped raw pecans
  • 1/3 cup light brown sugar
  • 1 1/2 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9"x11" baking dish. Arrange the bread cubes evenly in the dish. 

  2. In a large bowl, mix together half and half, eggs, vanilla extract, orange zest, and sugar. Mix well to make sure the eggs are incorporated. Pour the mixture evenly over the bread cubes. If some are poking out and aren't soaking up the liquid, you can press them down a little so they can absorb the custard. Cover baking dish and place in the fridge for about eight hours. 

  3. In a small bowl, combine the pecans, brown sugar, and cinnamon. Cover and set aside until you're ready to bake.

  4. Before baking, preheat oven to 375 F. Remove dish from the fridge and coat french toast mixture evenly with the topping. Bake for 30-35 minutes until it is puffy and looks mostly set. Let sit for 5-10 minutes before serving. Serve with your favorite syrup or even fresh berries. Enjoy!