Go Back

Challah Bread Breakfast Casserole

This luxurious breakfast casserole turns leftover challah into something absolutely divine! The eggy, slightly sweet bread soaks up the custard beautifully, creating a texture that's somewhere between French toast and bread pudding. Your family will think you spent hours on this, but it's actually one of the easiest recipes in your freezer meal rotation.
Print Recipe
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 baking dish with butter or cooking spray. Arrange challah cubes evenly in the dish.
  2. In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
  3. Pour the egg mixture evenly over the challah cubes, making sure all bread is moistened. Press down gently with a spatula to help the bread absorb the liquid.
  4. Drizzle melted butter over the top, then sprinkle with pecans (if using) and brown sugar.
  5. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results (this step helps the bread soak up all that delicious custard).
  6. When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45-50 minutes, until golden brown and set in the center. A knife inserted should come out clean.
  7. Let stand for 10 minutes before serving. Serve warm with additional maple syrup, fresh berries, or powdered sugar.
  8. To freeze: Prepare through step 4, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.