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Challah Bread Breakfast Casserole on a plate

Challah Bread Breakfast Casserole

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 large loaf challah bread about 1 pound, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter melted
  • ½ cup chopped pecans optional
  • 2 tablespoons brown sugar for topping

Method
 

  1. Grease a 9x13-inch dish with butter or spray; arrange challah evenly.
  2. Whisk eggs, cream, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt smooth in a large bowl.
  3. Pour evenly over bread; press gently with a spatula to moisten all cubes.
  4. Drizzle with butter; sprinkle with optional pecans and brown sugar.
  5. Cover with plastic; refrigerate at least 2 hours or overnight to soak.
  6. Heat oven to 350°F; remove plastic and bake uncovered 45-50 minutes until golden and center set. A knife inserted should come out clean.
  7. Rest 10 minutes; serve warm with extra syrup, berries, or powdered sugar.
  8. To freeze, prepare through step 4, wrap tightly with plastic and foil, and freeze up to 2 months. Thaw refrigerated overnight before baking as directed.