Description
This French Toast Bake is a warm, comforting breakfast casserole perfect for holidays, brunches, or weekend treats. Made with challah bread soaked in a cinnamon-spiced egg and almond milk mixture, it bakes to a golden, crisp top and tender inside. Topped with toasted almonds and fresh pomegranate arils, it offers a delightful mix of textures and flavors, with optional maple syrup to drizzle.
Ingredients
Scale
Custard Mixture
- 3 eggs
- ¾ cup almond milk (or any milk)
- 1 tablespoon brown sugar
- 1 heaping teaspoon cinnamon
- Pinch of sea salt
Bread and Topping
- 10 to 12 1-inch slices challah bread, about 1 loaf, cut on a slight diagonal
- Non-stick spray or olive oil (for greasing)
- 3 tablespoons brown sugar
- ¼ heaping teaspoon cinnamon
- ¼ cup sliced almonds (toasted)
- ¼ cup pomegranate arils (or desired fruit)
- Maple syrup (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using nonstick spray or olive oil to prevent sticking and ensure even cooking.
- Mix Custard: In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon of brown sugar, 1 heaping teaspoon of cinnamon, and a pinch of sea salt until fully combined and smooth.
- Mix Cinnamon Sugar: In a small bowl, combine 3 tablespoons of brown sugar with ¼ teaspoon of cinnamon. Set this mixture aside for topping.
- Dip and Arrange Bread: Dip each slice of challah bread into the egg mixture, thoroughly coating it but not overly soggy. Arrange the dipped slices overlapping and slightly tilted in the prepared baking dish. Alternate the orientation of slices if your loaf has uneven sides to ensure even browning during baking.
- Add Topping and Bake: Sprinkle the cinnamon-sugar mixture evenly over the arranged bread slices. Place the dish in the oven and bake for 30 minutes, or until the egg mixture is set and the top has turned golden brown and crisp.
- Garnish and Serve: Once baked, remove the dish from the oven. Sprinkle the top with toasted sliced almonds and fresh pomegranate arils (or your choice of fruit). Serve warm with maple syrup if desired for a touch of sweetness.
Notes
- This French toast bake is ideal for serving a crowd during holidays, Mother’s Day, or relaxing weekend brunches.
- You can use other sturdy, slightly sweet breads such as brioche if challah is unavailable.
- For variety, try different fruits like berries or sliced apples instead of pomegranate arils.
- Toast your almonds lightly in a dry skillet before adding for extra crunch and flavor.
- Maple syrup is optional but adds a traditional sweetness that complements the cinnamon flavor.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg
