Barefoot Contessa Baked French Toast Casserole
Servings: 8 people
Ingredients
- 1 challah loaf
- 8 large eggs
- 1 tsp pure vanilla extract
- 5 cups half-and-half or milk
- 3 tbsp honey
- 1 tbsp grated orange zest
- 1/4 tsp kosher salt
- Confectioners' sugar and maple syrup, for serving
Instructions
- Preheat oven to 350F.
- Slice challah loaf to make Âľ inch thick slices. Arrange the slices in two layers in a 9x13x2 inch baking dish.
- Whisk the eggs, honey, half-and-half, orange zest, vanilla,and salt. Pour it over the bread slices and allow soaking for 10 minutes.
- Add enough hot water in a large roasting pan. Place the baking dish in the roasting pan and cover it with aluminum foil tightly. Make few slashes into the foil for steam to come out.
- Bake for 40 to 45 minutes. Remove aluminum foil and bake for40 to 45 minutes or until the bread puffs up. Remove the baking dish from ovenand let it cool slightly.
- Dust confectioners’ sugar lightly. Serve immediately while it is hot, along with the maple syrup.