Prep the night before and place in a warm and toasty oven in the AM
(If you don’t keep your oven on over yuntif you can bake this in advance and just reheat on a hot plate or in a warming drawer.)
- Cook Time
- Prep Time
- 6 ServingsServings
- Whipped cream, for garnish
Challah French Toast
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 4 tablespoon granulated sugar
- 2 teaspoon vanilla extract
- Zest of 1 orange
- 1 tablespoon ground cinnamon
- 1 challah, cut into 1/2-inch cubes (1 pound)
- 2 cup cornflakes, coarsely crushed
- 5 tablespoon unsalted butter, divided
- 1/4 cup brown sugar
- pinch Kosher salt
- 3 bananas, peeled and diced
1. In a large bowl combine milk, heavy cream, eggs, sugar, vanilla, orange zest, and cinnamon and beat well. Add challah and toss to coat all the cubes with liquid mixture. Divide between 6 (8-ounce) greased ramekins. (Cover the ramekins and refrigerate overnight, if needed.)
2. Preheat oven to 350° F.
3. Sprinkle each ramekin with crushed cornflakes and top with
1 teaspoon butter. Bake 15 to 20 minutes or until set in the center.
4. Meanwhile, melt remaining 3 tablespoons butter in a medium sauté pan over medium-high heat. Add brown sugar and salt and cook 2 minutes until bubbly. Add bananas and cook 5 minutes or until caramelized. Remove from heat and set aside.
5. To serve, top each individual French toast with 1 tablespoon of caramelized bananas and a dollop of whipped cream.