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easy challah French Toast Casserole
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Baked French Toast with Homemade Strawberry Sauce

A deliciously tender baked French Toast Casserole featuring challah bread soaked in a cinnamon and vanilla custard, and topped with a homemade strawberry sauce and a crunchy caramelized Grape-Nut topping. This is the perfect make ahead breakfast for summer brunches, holiday mornings, or feeding a hungry crowd! Prep it ahead, and be ready to then bake and serve!
Prep Time15 minutes
Cook Time50 minutes
Course: Breakfast, brunch, Holiday, Main Course
Cuisine: American, French
Servings: 8 people
Cost: $20

Equipment

  • 1 10 x 8 casserole dish

Ingredients

For the French Toast Casserole

  • 1 loaf challah bread
  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla paste
  • 1 tablespoon butter greasing the casserole dish
  • 1 tablespoon powdered sugar for topping optional

For the Caramelized Cereal Topping

  • 2 tablespoons butter
  • 2 tablespoons light brown sugar
  • 1/2 cup Grape-nuts cereal
  • 1/2 teaspoon ground cinnamon

For the Strawberry Sauce

  • 16 ounces fresh strawberries can use frozen strawberries as well
  • 1/4 cup fresh raspberries can use frozen strawberries as well
  • 3 tablespoons sugar
  • 1 tablespoon water

Instructions

Instructions the French Toast Casserole

  • Preheat the oven to 350F and arrange the center rack.
  • Take the 1 tablespoon of butter and lightly grease the casserole dish.
  • Hand tear the challah bread into bite sized pieces and add to the casserole dish.
  • In a large mixing bowl, whisk together the eggs, milk, half & half, sugar, cinnamon, salt and vanilla paste until blended.
  • Next, pour the egg & dairy mixture slowly over the top of the torn challah bread. Cover the casserole dish tightly with a piece of foil.
  • Place the casserole dish on the middle wrack and let cook covered for 30 minutes. Then, uncover the casserole dish and continue baking for 20 minutes.
  • Remove from the oven and place on a cooling rack. allow to cool for five minutes and then top with a dusting of powdered sugar, the caramelized cereal topping, and strawberry sauce.

Instructions for the Caramelized Cereal Topping

  • Place a small skillet over medium high heat and melt the butter until foaming. Next add the brown sugar, grape-nuts, and cinnamon. Stir to combine.
  • Cook while stirring for 5-7 minutes, until the cereal is coated and candied.
  • Remove from the heat and allow to cool completely.
  • Store in a covered plastic contain until use.

Instructions for the Strawberry Sauce

  • Wash and dry the raspberries. Wash and hull the strawberries. Slice them in halves and add all of the berries to a medium sized pot with the sugar and 1 tablespoon of water.
  • Place the pot over medium-high heat and allow the mixture to come to a simmer. About 7 minutes. Cook the fruit until softed and saucy, about 15 minutes. Stir occasionally.
  • Remove the sauce from the heat and let cool until room temperature.
  • Transfer to a glass jar with a tightly fitted lid. Refrigerate until use.
  • Stays fresh for three days in the refrigerator .

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