We like to make challah but we always have leftovers. And then we forget we have leftovers until the bread is pretty stale. Then we are awfully sad, but not for long. This recipe is a good and tasty save. Meet re-purposed challah transformed into French Toast casserole.
Our Book of Nosh has a recipe for Quick Challah and there is also another on the blog, slightly different but just as good. You don’t need much challah for this small French Toast Casserole although you could easily double it if you’re feeding a crowd. Since the challah is dairy-free, we wanted the casserole to also be dairy-free. Use canned coconut milk, full fat, for the best flavor. In a pinch you could use almond milk, but it won’t have the same great flavor.
It goes together in minutes and it should soak before baking. In fact, you could assemble it the evening before, cover it with plastic wrap, refrigerate and bake it in the morning. Be sure to bake it in a water bath for best results.
|Challah French Toast Casserole, Gluten Free||
- 3-4 cups stale GF challah ½ inch cubes
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, freshly grated
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 3-4 cups Toasted Challah cubes
- 5 extra-large eggs
- 450 grams canned coconut milk (2 cups)
- 50 grams pure maple syrup (3 tablespoons)
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 5 grams orange zest (1 tablespoon)
- Preheat oven to 350°F. Cut challah in ½ inch cubes and drop them into a large bowl. Sprinkle remaining ingredients all over the cubes and toss with clean hands, gently – to make sure all the cubes are covered with the mix. Place on a sheet pan and toast in the oven for 5-8 minutes. You really just want them to just begin to crisp – if they’re too crisp they will have a tough time absorbing the custard in the casserole. Proceed with the recipe.
- Preheat oven to 350°F when ready to bake casserole. Place a 9×9 baking pan in the oven with about 1 inch of water. Grease a 6 inch round or 6×6 baking pan with non stick spray. Place Toasted Challah cubes in the bottom of the dish.
- In a medium bowl whisk together eggs, coconut milk (stirred well), maple syrup, orange juice, vanilla and zest. Pour over challah cubes. Let mixture soak for 15 minutes or cover with plastic wrap and let the mixture soak overnight in the refrigerator. Cover with foil (remove plastic wrap first, if using). Place in baking pan already in the oven and bake in the water bath for 40 minutes. Remove foil and bake 15-20 minutes more or until a knife comes out clean. Let casserole cool on a rack for 15 minutes. Serve warm.