Description
Delicious challah French toast made with almond milk, perfect for a breakfast or brunch.
Ingredients
Scale
- 1 pound loaf challah (crust on, cut into 1-inch pieces (about 15 cups))
- 8 large eggs
- ½ cup egg whites
- 2 cups Almond Breeze Unsweetened Vanilla almondmilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- ⅓ cup pure maple syrup + more for topping
- ½ cup sliced almonds
- 2 Tablespoons brown sugar
- ¼ cup dried cranberries
Instructions
- Spray a 9×13 baking dish with cooking spray. Arrange bread in a single layer in the baking pan.
- In a large bowl, whisk together the eggs, egg whites, Almond Breeze Unsweetened Vanilla almondmilk, vanilla, almond extract, cinnamon and maple syrup.
- Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread.
- Cover and refrigerate overnight. If you don’t have time to let it soak overnight, you can get by with 30 minutes.
- Preheat the oven to 350°F.
- Uncover the baking dish, sprinkle on sliced almonds and brown sugar and bake for 50 minutes.
- Top with dried cranberries and serve warm or at room temperature with more maple syrup for drizzling.
Notes
- For optimal flavor, allow the bread to soak overnight.
- Adjust the sweetness by adding more or less maple syrup according to your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg