I have never been a big lover of French Toast. This recipe, however, is one of my favorite breakfasts. Stolen from my favorite neighbors, this one is always a hit.
What You Need:
1 loaf of Challah Bread (Jewish Egg Bred)
16 oz of Coffeemate Creamer in Liquid Form. I generally use French Vanilla, but you could use any flavor.
9 eggs
1 cake pan/Pyrex size 9×13
How To Make It:
1. Tear your Challah bread into little chunks to line the bottom of your Pyrex. Don’t tear it up and THEN put it in there because you probably won’t use the whole thing. I usually have the last quarter of my loaf left over.
2. Combine your 9 eggs and 16 oz of Coffeemate in a bowl.
3. Pour egg-Coffeemate mix over the Challah.
4. Place the Pyrex in your fridge for at least 8 hours. I generally prepare mine before I go to bed, and then cook it in the morning.
5. Cook for 30 minutes at 325-350 degrees. I know that that’s not exact, but if your oven tends to run cooler like mine, you have to adjust.
6. When you remove it from the oven, take a spatula and lift the bread. There should be no liquid underneath the bread. If there is, put it back in the oven for a little longer and recheck.
Alternatives
This recipe can be used for different holidays by selecting different flavors of Coffeemate or by swapping the Coffeemate out for Egg Nog!
