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| Baked French Toast by Stephanie Keywell |
| 1 pound Challah (no crust, cut into cubes) 8 eggs 2 cups half-n-half 1/3 cups sugar 3 tablespoons maple syrup 1 1/2 tablespoons vanilla 1/2 teaspoon salt Topping 1/2 pound unsalted butter 1 cup brown sugar 1 cup half-n-half |
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| Grease a 13x9-inch Pyrex dish. Set aside. Combine all ingredients in a bowl. Place Challah cubes in the dish. Pour liquid over bread. Bake at 350 degrees F for 40 minutes or until dish is set in the middle. (It will brown on top.) For the topping, combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Serve the French toast in squares with the sauce spooned on top. Extra sauce can be served in a bowl on the side. |
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| You can be made the night before and chill in
refrigerator. |
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