Baked Challah French Toast



  • 1 loaf NSM Challah bread, sliced
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 2 tsp orange zest
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 2 Tbls vanilla
  • 1/4 cup butter, softened, more for buttering dish


  1. In a large mixing bowl whisk eggs, cream, milk, orange juice, zest, nutmeg, cinnamon and vanilla until eggs are beaten and mixture is well combined.

  2. Dip Challah slices in egg mixture and layer in a buttered 9” x 13” casserole dish. Pour remaining mixture over the top and press down.

  3. Cover and refrigerate overnight.

  4. Preheat oven to 350ºF.

  5. Uncover casserole, dot with butter and bake for 35 minutes or until top is golden brown.

  6. Serve warm with sour cream and marmalade, mascarpone with jam, maple syrup, fresh fruit and/or whipped cream.