Quarantine Eats: Overnight Challah French Toast Casserole

For the French Toast:
1 Challah (mine was ~18 ounces)
8 whole eggs
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon vanilla extract
½ cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of salt

For the Topping:
½ cup all purpose flour
⅓ cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of salt
½ cup cold unsalted butter, cubed
⅓ cup rolled oats

Maple syrup and additional butter for serving

1 - Butter or spray a 9 x 13-inch casserole dish with cooking spray

2 - Cut the challah into 1-inch cubes and place the cubed bread into the prepared pan.

3 - In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt, and light brown sugar. Vigorously whisk all ingredients together until completely combined.

4 - Pour the egg mixture evenly over the challah cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).

5 - Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon, and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you’re ready to bake.

6 - When you’re ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.

7 - Bake for 50-60 minutes or until the top of the casserole is golden brown and the French toast is firm.

8 - Serve warm with syrup.

Recipe from My Baking Addition