Challah makes the best French toast
A little time goes a long way
Prepping the loaf
- 1 loaf of challah bread
- 8 oz. cream cheese, room temperature
- 6 eggs
- 1 cup milk
- 1 Tbsp. cinnamon
- 1/4 cup sugar
- 6-8 strips of thick cut bacon
In a medium-sized bowl, whisk the eggs, milk, cinnamon and sugar. Make 1-inch thick slices in the challah but don’t slice all the way through. Leave about 1/2 inch unsliced at the bottom. Using your hands, spread the slices apart without breaking them off of the loaf. Place the challah in a 9×13 baking dish.
Pour the egg mixture over the challah, making sure it gets in between the slices. Pour the mixture back out of the baking dish and pour it back in. Repeat this process several times until the entire loaf is saturated. Place small spoonfuls of cream cheese in between the slices, evenly distributing.
Cover with plastic wrap and weigh down with a baking sheet or another baking dish. Chill in the refrigerator for at least 30 minutes and up to overnight.
When ready to bake, preheat oven to 350 degrees. Bake for 30-45 minutes, until golden in color and insides are set. During baking, fry the strips of bacon in a skillet and dice into small pieces. Sprinkle bacon over top the French toast before serving.
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