1 loaf day-old challah, sliced into 3/4-inch-thick slices
1 cup strawberries, hulled and sliced, plus more for garnish
3 1/2 cups milk
3 teaspoons sugar
1 teaspoon salt
2 teaspoons fresh grated nutmeg
Zest of 1 lemon
1 tablespoon vanilla extract
Swiss Chard and Ricotta Quiche
Zesty Taco Salad
Bacon and Egg Muffins
Back to Home Cooking
1. Butter a 9x13-inch baking pan.
2. Arrange the challah slices so that
they are overlapping, tearing a few pieces in half if needed. Tuck the
strawberries between the slices.
3. In a medium mixing bowl, lightly beat the eggs. Whisk in the
milk, sugar, salt, nutmeg, zest and vanilla.
4. Pour over the challah. Make sure
that all the slices are just about covered by the egg mixture—add more milk
or rearrange the slices until they are.
5. If refrigerating overnight, cover and
chill. Otherwise, cover and refrigerate for a half hour, or longer if you have
6. Preheat the oven to 350 degrees and take the baking dish out of
7. Once the oven is up to temperature, bake for 40 to 45 minutes, until
the French toast is a light golden brown and has puffed up nicely.
8. Slice and serve immediately with maple syrup and sliced strawberries.
Recipe from Brooklyn Supper