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4/13/13

Baked French Toast

1 challah, sliced in 1/2 inch slices
4 cups milk
5 eggs
2-3 tablespoons Cointreau
1/4 cup sugar
Pinch salt

Butter a 9x13 oven proof casserole.
Layer challah in two layers and pack tightly.  You can add sliced almonds and dried fruits, or fresh sliced fruit at this time.
Whisk together, milk, eggs, sugar, salt and Cointreau.
Pour over bread and refrigerate overnight.
Before baking, sprinkle top with sugar.
Bake in a preheated 425 degree oven for 20-3o minutes until puffed and golden.