Barefoot Contessa Baked French Toast Casserole

Barefoot Contessa Baked French toast is an easy breakfast for weekend mornings. Rich in nutrients and sweetened with honey, this is the recipe you will want to make again and again. The challah bread is cheap and easily available in grocery stores. It is the perfect bread to make baked French toasts.

Ingredients

  • 1 challah loaf
  • 8 large eggs
  • 1 tsp pure vanilla extract
  • 5 cups half-and-half or milk
  • 3 tbsp honey
  • 1 tbsp grated orange zest
  • 1/4 tsp kosher salt
  • Confectioners’ sugar and maple syrup, for serving

How to make baked French toast casserole

Preheat oven to 350F.

Slice challah loaf to make ¾ inch thick slices. Arrange the slices in two layers in a 9x13x2 inch baking dish.

Whisk the eggs, honey, half-and-half, orange zest, vanilla, and salt. Pour it over the bread slices and allow soaking for 10 minutes.

Add enough hot water in a large roasting pan. Place the baking dish in the roasting pan and cover it with aluminum foil tightly. Make few slashes into the foil for steam to come out.

Bake for 40 to 45 minutes. Remove aluminum foil and bake for 40 to 45 minutes or until the bread puffs up. Remove the baking dish from oven and let it cool slightly.

Dust confectioners’ sugar lightly. Serve immediately while it is hot, along with the maple syrup.

Barefoot Contessa Baked French Toast Casserole
Print Recipe

Barefoot Contessa Baked French Toast Casserole

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Breakfast
Servings: 8 people
Author: Rehan

Ingredients

  • 1 challah loaf
  • 8 large eggs
  • 1 tsp pure vanilla extract
  • 5 cups half-and-half or milk
  • 3 tbsp honey
  • 1 tbsp grated orange zest
  • 1/4 tsp kosher salt
  • Confectioners' sugar and maple syrup, for serving

Instructions

  • Preheat oven to 350F.
  • Slice challah loaf to make ¾ inch thick slices. Arrange the slices in two layers in a 9x13x2 inch baking dish.
  • Whisk the eggs, honey, half-and-half, orange zest, vanilla,and salt. Pour it over the bread slices and allow soaking for 10 minutes.
  • Add enough hot water in a large roasting pan. Place the baking dish in the roasting pan and cover it with aluminum foil tightly. Make few slashes into the foil for steam to come out.
  • Bake for 40 to 45 minutes. Remove aluminum foil and bake for40 to 45 minutes or until the bread puffs up. Remove the baking dish from ovenand let it cool slightly.
  • Dust confectioners’ sugar lightly. Serve immediately while it is hot, along with the maple syrup.

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