Butter or butter substitute – spread over both sides of the dry sliced bread
8 large eggs
2 tablespoons sugar
2 teaspoons Madagascar vanilla
3 cups low fat milk (Lactaid, plain soy milk or hemp milk okay)
1/8 teaspoon freshly grated nutmeg
Crack the eggs into a bowl and beat together with sugar, vanilla, milk and nutmeg. Spray a 9×12 baking dish with non-stick spray and arrange the buttered challah in the dish. Pour the egg mixture over the bread, cover, and refrigerate over night.
Next day, preheat the oven to 325 degrees.Take the baking dish out of the fridge and uncover. Carefully flip the pieces of bread trying not to break them. You want both sides of the bread to soak up the eggy goodness. Bake for 45 minutes or until browned and puffy. Serve with your favorite toppings like powdered confectioners sugar and maple syrup. Fresh berries compliment the sweet French toast very well. I like mine with fresh raspberries and blackberries.
Here’s the French Toast Souffle piping hot right out of the oven… this dish made our apartment smell so incredibly amazing! I wanted to dive right into it as soon as it finished cooking!