Recipes
Sarah's Challah French Toast Casserole

This contribution to our breakfast is usually the first dish to disappear. Special thanks to our daughter-in-law/sister-in-law Sarah for her fantastic recipe!

Ingredients
1 loaf challah, sliced (regular or thick, depending on preference)
7  eggs, beaten
2 1/2 cups low-fat milk
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup flour
6 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup softened butter or margarine
Directions
Grease a 9 x 13-inch glass baking dish with butter or baking spray, then fill with the slices of challah spread in two layers. Fill in all the spaces with torn pieces of bread if necessary.

Mix together the eggs, milk, sugar, vanilla, and cinnamon and pour over the challah.

Refrigerate overnight.

The next day, bring the dish to room temperature. Preheat the oven to 375°F. Meanwhile, combine the ingredients for the topping (flour, brown sugar, cinnamon, and softened butter), using a fork to make a crumbly mixture.

Sprinkle the topping over the casserole.

Bake for 40 to 50 minutes until the eggs are set. Serve warm.

Ease of Preparation: Easy

Preparation Time: 15 min
refrigerate overnight

Cook Time: 40-50 min

Servings: 8-10

Recipe By: Andrea Marks Carneiro & Roz Marks

From:  Jewish Cooking Boot Camp
Used with permission of Three Forks

Chef Suggestions
Sprinkle with confectioner's sugar or serve the casserole with maple syrup on the side.

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