A few weeks ago, I visited a friend and woke up to the most delicious smell of french toast soufflé baking. I felt like I was in a bakery with a  wonderful breakfast baking!


And really, the last time I woke up to anything cooking was when my son was yelling that the toaster was on fire, so to wake up to this smell of sugar and cinnamon bread was amazing.  My friend totally blew it off like it was no big deal – she was like, ‘I just threw this together last night and threw it in the oven this morning’ – when really she should be quitting her teaching job and opening a bed and breakfast.  Well, she gave me the recipe and now we make this as our “Birthday Breakfast” and the kids can’t wait until their birthdays!

Here are the instructions – they are super easy (you can thank me later, I promise that you will).

Ingredients:

• 1 cup butter
• 3 tablespoons clear corn syrup
• 2 cups brown sugar
• 8 eggs
• 2 1/2 cups of milk (you can use skim)
• 2 1/2 teaspoons vanilla extract
• dash of cinnamon
• 1 Challah

Place butter, corn syrup and brown sugar in a pan.

As it heats up, start stirring and stir it constantly until it is syrupy.

Once done, pour it into a 9×13 baking dish.

Break the Challah into pieces and lay over the mixture in the baking dish.  Mix all other ingredients well in a separate bowl.

Pour that mixture over the Challah.

Cover with foil and refrigerate overnight.

LET IT SIT OVERNIGHT…

In the morning, uncover and sprinkle some cinnamon on top of the moist Challah. Put the dish in the oven and bake at 350 degrees for 45 minutes to 1 hour (or until golden and crisp) and you will have a fantastic dish…  and it is SO good! 

PS – Because it is so sweet, give smaller portions and you’ll have enough left over that you can reheat for dinner one night during the upcoming week.

Enjoy!!

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Amy Platt is can be found at Long Island Parent  where she blogs about parenting, kids and food, in addition to local happenings all around Long Island, New York