Liz introduces her family's recipe, which she says is a great way to share time around the table on a Sunday morning, reconnecting and sharing about your week.
French Toast
1 loaf challah (but can use any type such as sourdough or French bread)
8 eggs
2 cups whole milk
1/2 cup half and half
1 tsp cinnamon
1 tablespoons vanilla extract
Topping
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 stick cold butter, cut into 1/4" cubes
Serve With
Pure maple syrup
Confectioners' sugar for serving
1 cup mixed blueberries, strawberries, and raspberries
Night Preparation
Additional butter needed for greasing a 13" x 9" dish. I use Pyrex. Grease the pan with butter.
Slice the challah into 1/2" slices and lay overlapping in the greased pan.
In a separate bowl, add the eggs, milk, half & half, cinnamon, and vanilla; whisk together.
Pour the mixture evenly over the challah, and press lightly with the back of a spoon or spatula to make sure all areas are covered by the egg mixture.
Cover tightly with aluminum foil, and place in the refrigerator overnight.
Topping
Add flour, brown sugar, cinnamon, and salt in the base of a food processor, and pulse gently to mix the ingredients.
Cut up a stick of butter and pulse until the mixture resembles fine pebbles.
Place in a resealable bag and store in the refrigerator until you are ready to use it.
Next Morning
Preheat the oven to 350° Fahrenheit.
Remove the pan containing the soaked challah from the refrigerator and sprinkle generously with the cinnamon / butter / sugar topping.
Bake for 1 hour at 350° (or until a toothpick inserted comes out dry and clean).
To serve, sprinkle with confectioners' sugar and top individual portions with maple syrup and fresh mixed berries.