Overnight French Toast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Night Preparation:

Step 2

1) For the French Toast; -Grease a 9-by-13-inch baking pan with butter. -Slice the challah into ½ inch slices (thicker could be nice) and lay overlapping in the greased pan. -In a separate bowl, add the eggs, milk, half and half, cinnamon and vanilla and wisk 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.

Step 3

2) For the topping: Add flour, brown sugar, cinnamon, 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.

Step 4

The next morning, when you are ready to bake the French toast:Preheat the oven to 350 degrees 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 degrees (or until a toothpick inserted comes out dry and clean).

Step 5

To serve, sprinkle with confectioners’ sugar and top individual portions with maple syrup and fresh mixed berries.