French toast is always a hit. Kids love it, adults love it, I love it! So of course, whenever my housemates and I host a brunch, we always want to make it. The problem is that it's hard to make in bulk and still maintain the warmth and crispiness of freshly made french toast when you're serving a large group. To counter this problem, people have developed baked french toast that is similar to bread pudding: you layer your bread in a baking dish, pour your egg mixture over it, let it sit overnight, and then bake it in the morning. This is of course delicious too, but if I want bread pudding I'll just make bread pudding. If I want french toast, then I want french toast! So, here's a really easy way to make a high volume of french toast that tastes like it just came off the stove!

baked challah french toast

1 loaf challah bread
8 eggs
1 1/3 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt

Slice the challah bread into 3/4"-thick slices. Whisk the eggs, milk, vanilla, cinnamon, and salt together in a large, flat-bottomed bowl. Coat two large baking sheets with non-stick cooking spray and preheat the oven to 400 degrees. Dip the bread slices in the egg mixture, making sure to coat well, and then place on the baking sheet. Bake for 6 minutes or until browned on the side touching the pan, then flip and bake for another 5 minutes or until browned on both sides. Sprinkle with cinnamon and sugar if you'd like and serve away!

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