Description
This French Toast Bake is a delicious and easy-to-make breakfast casserole featuring cinnamon-spiced challah bread soaked in a lightly sweetened almond milk and egg mixture, baked to golden perfection and topped with a brown sugar and cinnamon crunch. Served with toasted almonds, pomegranate arils, and optional maple syrup, it’s a comforting and flavorful meal perfect for family breakfasts or brunch gatherings.
Ingredients
Scale
Main Ingredients
- 3 eggs
- ¾ cup almond milk, or any milk
- 1 tablespoon brown sugar
- 1 heaping teaspoon cinnamon
- Pinch of sea salt
- 10 to 12 1-inch slices challah bread, about 1 loaf, cut on a slight diagonal
- Non-stick spray or olive oil, for greasing
Topping
- 3 tablespoons brown sugar
- ¼ heaping teaspoon cinnamon
For Serving
- ¼ cup sliced almonds, toasted
- ¼ cup pomegranate arils, or desired fruit
- Maple syrup, optional
Instructions
- Preheat and prepare the baking 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.
- Mix the egg custard: In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon of brown sugar, 1 teaspoon of cinnamon, and a pinch of sea salt until smooth and well-combined.
- Prepare the topping mixture: In a small bowl, combine 3 tablespoons of brown sugar with ¼ teaspoon of cinnamon, stirring well to mix.
- Assemble the French toast bake: Dip each slice of challah bread into the egg mixture, making sure each piece is fully coated. Arrange the slices overlapping and slightly tilted in the prepared baking dish. Alternate the orientation of slices if necessary to achieve an even top surface and uniform browning during baking.
- Add the topping and bake: Sprinkle the brown sugar and cinnamon topping evenly over the arranged bread slices. Place the baking dish in the oven and bake for about 30 minutes, or until the egg custard is set and the top is golden brown and crisp.
- Garnish and serve: Remove the dish from the oven and top with toasted sliced almonds and pomegranate arils or your choice of fruit. Serve warm with maple syrup if desired for added sweetness.
Notes
- You can substitute almond milk with any milk of your choice, including dairy or other plant-based options.
- For extra richness, try using whole milk or adding a splash of cream to the custard mixture.
- Make sure to toast the sliced almonds before adding for a crunchy texture and enhanced flavor.
- If you prefer a sweeter dish, drizzle additional maple syrup on serving.
- Challah bread is preferred for its soft texture and slight sweetness; brioche can be used as an alternative.
- You can prepare this dish the night before and refrigerate it before baking to allow the flavors to meld even more.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg
