Stupid easy, and healthier, overnight baked French toast with challah bread, fresh fruit, and a side of honey simple syrup! Prep it at night and come morning, slide it into the oven while you enjoy your coffee!
Rarely do I ever make just one loaf of homemade challah bread; its just one of those non-negotiables at my house.
So, like my skillet challah french toast, this overnight baked French toast recipe is one practical dish, specifically designed to use up every last bit of my homemade challah–because that is not stuff to throw away, friends! Also, its a great way to sneak in some fresh fruit!
There is something incredibly comforting about an overnight french toast casserole. It signals leisurely weekends–lacking the panic of long workdays–when late breakfasts replace lunch and lunch melts into dinner. Ah…the best!
In search for an “unfussy,” healthier recipe, I came across my friend Cheryl’s challah French toast from her book Yogurt Culture.
Not surprisingly, the star custard ingredient is yogurt. I used reduced-fat yogurt to make the custard, and with just a couple modifications, I made this easy baked french toast recipe topped with fresh fruit. An added bit of warm honey simple syrup (similar to the finishing for this Spanish-style French toast) seals the deal for me.
Check out the recipe below!
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Overnight Baked French Toast with Challah
- Total Time: 45 minutes
- Yield: serves 6
Description
Stupid easy, and healthier, overnight baked French toast with challah bread, fresh fruit, and a side of honey simple syrup! Prep it at night and come morning, slide it into the oven while you enjoy your coffee!
Ingredients
- 6–8 challah bread slices, 3/4-inch thick
- 2 tbsp soft unsalted butter, plus 1 tbsp cold unslated butter
- 1 cup plain reduced-fat yogurt (not Greek yogurt)
- 2 large eggs
- 1 tbsp quality honey
- 2 tsp vanilla extract
- 1/4 cup reduced-fat milk
- Confectioners’ sugar for garnish
- Seasonal fruit (used here: 2 cups pitted cherries, plus 2 ripe nectarines, thinly sliced)
Honey Simple Syrup
- 1 cup quality honey
- 1 cup water
- 1/4 tsp lime juice
Instructions
- In a large baking dish (14-by-10 like this one, for example), do a quick test to see how many challah bread slices can fit in one layer without overlapping.
- Now, using 1 tbsp soft butter, butter the bread on one side, and arrange in the prepared baking dish, buttered-side down.
- Tear more bread, enough to fill any open spaces. Butter the torn pieces with the remaining soft butter, and fit them into open corners and cervices.
- Make the custard. In a large bowl, whisk together the yogurt, eggs, honey, and vanilla. Pour over the challah; coat evenly using a spatula, and pull a few slices up to let the custard underneath.
- Cover and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees F, and place an oven rack in the upper third.
- Dot the challah all over with the cold butter, then pour 1/4 cup milk all over.
- Bake, uncovered, for about 30 minutes, or until the custard is set and the challah is almost firm to the touch. Flip on the broiler and broil for 2 minutes, watching carefully, until the top is golden brown.
- While challah french toast is baking, make the honey simple syrup. In a small saucepan, combine honey and water. Bring to a boil over medium-high heat, stirring occasionally. Lower heat to simmer for about 20 minutes. Remove from heat and let cool to lukewarm. Stir in the lime juice.
- To serve the baked challah bread french toast, sprinkle confictioners’ sugar and top with your favorite fruit (we used pitted cherries and nectarines). Serve honey simple syrup next to it allowing everyone to help themselves to as much or as little syrup as they like. Enjoy!
Notes
- Cooking tip: The buttered bread covered with custard needs to sit overnight prior to baking.
- Adapted from Yogurt Culture
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
We had this for dinner tonight and it was delicious. I made your homemade Challah which is so good. It’s light but rich and the French toast was not overly sweet but perfect with the simple syrup. I served it with some fresh cherries just in season from our farmers market some strawberries from the farm stand and some cut up pineapple. Thank You
Sounds scrumptious! Thanks for sharing, Vicky!
Is there such a thing as gluten-free challah? *sigh* I love a lot of these recipes, but gluten intolerant and have a wheat allergy. ☹ My tummy also can’t handle cow’s milk, but does okay with goat’s milk or sheep’s milk in moderation. I so badly want to adapt a Mediterranean way of eating!
Hi, Amy. If you’re not able to find gluten-free challah in your area, you can substitute a different type of gluten-free bread that you enjoy. Sometimes it helps if it’s a bit dry or stale to begin with. You can also try making your own challah with 1:1 Gluten Free Flour.
Thanks for this Suzy! I’m going to make this for Sunday breakfast – I will stop at the farmer’s market for fruit on the way home from the Y – pop it into the oven before anyone is awake. Oh so simple!
Awesome, Lauren! Thanks so much for stopping in. I am so glad you like this one. It’s so simple. Enjoy!!!
I love that this can be made ahead and refrigerated overnight. Now, I don’t typically have leftover challah, but that’s ok, I can buy it!
I know! If you make homemade challah, it’s hard to have leftovers…I always make more loaves though 🙂
This recipe is a great inspiration for my next weekend breakfast!
Yay!!! Enjoy!
Yummy! This looks good enough to eat for dessert. I must try this. Thanks for sharing!
Absolutely! And a lighter dessert too!
Love the fact that you prep it all the night before and then pop it in the oven for a delicious hot breakfast
Yes! It helps!
This french toast recipe is what french toast dreams are made of. The fruit looks so perfect and beautiful—I think I need to get over myself and try out your Challah recipe, my Jewish in-laws would approve. 🙂
You need to! Homemade challah is great!