Description
This French Toast Bake is a deliciously comforting breakfast casserole featuring slices of challah bread soaked in a cinnamon-spiced almond milk and egg mixture, baked until golden and crisp. Topped with a cinnamon brown sugar crumble, toasted almonds, and fresh pomegranate arils, it offers a perfect balance of sweetness and texture. Ideal for leisurely weekend mornings or brunch gatherings, this dish can be served with maple syrup for extra indulgence.
Ingredients
Scale
For the French Toast Bake:
- 3 eggs
- ¾ cup almond milk (or any milk of your choice)
- 1 tablespoon brown sugar
- 1 heaping teaspoon cinnamon
- Pinch of sea salt
- 10 to 12 slices challah bread (1-inch thick, about 1 loaf, cut on a slight diagonal)
- Non-stick spray or olive oil (for greasing)
For the Topping:
- 3 tablespoons brown sugar
- ¼ heaping teaspoon cinnamon
For Serving:
- ¼ cup sliced almonds, toasted
- ¼ cup pomegranate arils (or desired fruit)
- Maple syrup (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick spray or olive oil to prevent sticking.
- Make egg mixture: In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon of brown sugar, cinnamon, and a pinch of sea salt until fully combined and smooth.
- Prepare topping: In a small bowl, mix together the 3 tablespoons of brown sugar with ¼ teaspoon cinnamon to create the sweet topping.
- Dip and arrange bread: Dip each slice of challah bread into the egg mixture, soaking it on both sides. Overlap the dipped slices slightly tilted in the prepared baking dish. Alternate the orientation if one side of the loaf is higher, to ensure even baking and browning.
- Add topping and bake: Sprinkle the cinnamon-brown sugar topping evenly over the arranged bread slices. Bake in the oven for about 30 minutes, or until the egg custard is set, and the top is golden brown and crisp.
- Serve: Once baked, top the French toast bake with toasted sliced almonds and fresh pomegranate arils. Serve warm with maple syrup on the side if desired.
Notes
- For a richer custard, substitute almond milk with whole milk or half-and-half.
- Challah bread adds a soft, slightly sweet flavor, but brioche or Texas toast can be used as alternatives.
- Prepare the toppings and bread slices in advance to save time in the morning.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- For a nut-free option, omit the almonds and substitute pomegranate with fresh berries or apple slices.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 14g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
