Challah French Toast Casserole

This incredibly delicious recipe is courtesy of Carol Osterman.

Serves 8-12


Half loaf of large challah
1 dozen eggs
4 cups whole milk (or 3 cups whole milk and 1 cup heavy cream)
1 (8 oz) pkg. cream cheese
1 cup maple syrup
1/4 cup melted butter
1/4 cup sugar mixed with 1 t cinnamon


Grease 11 x 14 inch dish.

Cut bread into 1 inch cubes. Spread half the bread in the pan.

Cut up cream cheese into small pieces and arrange dots of cream cheese on top of bread cubes.

Cover cream cheese with remaining bread.

In a large bowl, mix eggs, milk, butter and maple syrup.

Pour over bread. Drizzle to evenly coat all the cubes. Cover with foil and refrigerate overnight.

Sprinkle with sugar/cinnamon mixture and bake in oven at 325 for 1 1/2 hours, or until set in the middle – a knife will easily slide in and out without a bunch of uncooked egg attached!

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