Overnight Cinnamon Raisin French Toast

Today I am excited to welcome Rochel from Barefoot and Cooking for a special KOAB Recipe Exchange on brunch recipes. My mouth is already watering…

Let’s talk Brunch – which, incidentally, is my absolute favorite meal. First of all, I love that brunch means I don’t have to wake up early enough to make breakfast. Secondly, I love the creative control that brunch allows – anything goes. Thirdly, brunch is one of the only meals that is totally acceptable to eat in your pajamas.

As anyone who has spent Sunday morning at my home knows, I tend to overdo it. So just know, if you ever come over, please remember to wear a pair of drawstring stretch pants (or skirt). I’m not kidding.

One of my favorite brunch foods is one which I’m sure many of you have enjoyed: French Toast. Made from the leftover Challah from Shabbos, it’s a great budget-friendly dish that’s sure to please kids and adults alike. We’re friends, right? So I can confide in you? French toast isn’t the healthiest food in my repertoire.

But, with one simple modification, we can change that. I first discovered Overnight Baked French Toast while reading a Caribbean cookbook. Apparently, it’s a pretty common dish down there. Besides being healthier, it’s easier to prepare, and can be much more flavorful than it’s traditionally made counterpart.

By soaking the sliced Challah in an egg and milk mixture, it absorbs maximum moisture. You can add any spice or flavor to the eggs and milk for maximum flavor – try adding a tsp of vanilla, a dash of cinnamon and nutmeg, or even a splash of rum.

Of course, you never want to eat French Toast plain, so we’re going to dress it up with a simple to prepare, healthy, and utterly delicious Fruit Compote.

Overnight Baked Cinnamon Raisin French Toast Topped with Summer Fruit Compote

Ingredients:

8 thick Slices of Raisin Challah

2 c. milk (or almond milk)

5 eggs

½ tsp cinnamon

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2 plums, diced

8 oz strawberries, diced

8 oz sweet cherries, pitted and halved

1 tbsp cornstarch + 1 tbsp water

1 tbsp water

1-2 pinches sugar, optional

Directions:

The night before, prepare French Toast by mixing eggs, milk, and cinnamon together. Lay Challah slices in a single layer in a baking dish. Pour liquid mixture over Challah. Cover and set in fridge overnight (8-12 hours). If possible, flip Challah over once or twice.

In the morning, preheat oven to 350.

Meanwhile, prepare Fruit Compote by placing plums, strawberries, cherries, and 1 tbsp water in a sauce pan. Heat over medium flame. Stir every 2-3 minutes.

Pour excess liquid out of Challah dish. Place, uncovered, in oven and cook for 20-25 minutes or until Challah slices have a golden crust.

Continue stirring the Fruit Compote. When the fruits begin to break down into their juices, mix together cornstarch and 1 tbsp water in a small bowl and then add to saucepan, stirring constantly for 90 seconds. Reduce to a simmer and cook for 10 minutes. Taste for sweetness, add a pinch or two of sugar if necessary. Stir and keep simmering until Challah is ready.

Remove Challah French Toast from oven and spoon hot Fruit Compote over it. Serve immediately.

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See, I told you. Simple. By doing a small amount of prep the night before, you can save yourself a massive amount of work in the morning. Although I highly recommend eating it while it’s fresh and hot, I can tell you from experience that it’s still great when served cold the next day.

Now, please, share your favorite brunch recipes with me. I can’t wait to try out all your ideas! Leave a comment or link up a brunch recipe on your blog using the Mr. Linky.