Legit Challah French Toast (grain-free)
This is absolutely the most decadent grain-free French Toast recipe we've ever tried. I first saw this technique shared by Melissa Clark of the NYT cooking. It's more of a dessert than a breakfast food, and is perfect for any special occasion!
- 330 gram 330 gram 330 gram Legit Challah Bread Mix
- 5 5 5 Eggs, for the custard
- 1 cup 1 cup 1 cup Half and Half, for the custard
- 2 tsp 2 tsp 2 tsp Pure Vanilla Extract, for the custard
- 2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Gingersnap Spice, for the custard
- 1/2 cup 1/2 cup 1/2 cup Butter, Unsalted, melted
- 1.5 cups 1.5 cups 1.5 cups Light Brown Sugar
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Legit Challah Bread according to package instructions.
- Once the bread comes out of the oven, allow to cool to room temperature, then slice.
- Place slices of bread on a baking sheet, and allow to dry out and crisp up overnight.
- The day you are making your french toast, you'll want the bread to soak in custard for at least an hour before baking.
- Place the slices of bread evenly onto the bottom of a baking dish with a lid, or onto a rimmed baking sheet.
- Whisk together the eggs, half and half, vanilla, and Gingersnap spice blend, and then pour over the bread.
- Flip the slices of bread to make sure that the custard is evenly coating the bread slices, and place in the fridge for at least one hour, covered.
- Preheat your oven to bake at 375 degrees.
- In a small sauce pan, melt the butter. Stir in the brown sugar to the butter, and pour the mixture into a large baking dish or rimmed baking sheet, and smooth into an even layer.
- Place the slices of bread onto the butter and sugar mixture, and bake in the oven for 30 minutes.
- Remove from the oven, and enjoy!
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