Cinnamon Challah French Toast Casserole

Happy Challah-days my friends! I wish I could say I was writing this post fireside, with a steaming cup of cocoa and nothing but snow in the forecast. But that would be a big fat lie. Because truthfully, I’m writing this post while laying down on a heating pad, nursing a lower back spasm spurred by wrapping too many gifts at awkward angles and mourning the general loss of my ab muscles this year. But that’s what the New Year is for, right!? 

Until then, I’ve still got plenty of indulging left to do and that includes this heavenly French Toast Casserole made with this Cinnamon Challah Bread! This recipe is the star of my family’s Christmas morning brunch tradition and it’s one tradition I don’t think I could ever give up. Our morning goes something like this: sleep in, have coffee in our pajamas, switch to mimosas in our pajamas and then gather around the table (in our pajamas) and dive into this freshly baked casserole with a side of crispy bacon and fresh fruit. It’s one of the happiest days of the year, one where we slow down, stay present and just be together as we are - and it’s always, always perfect. 

If you're thinking about incorporating this recipe into your holiday brunch or weekend lineup, I’m excited to tell you that it’s a cinch to throw together. In fact, it’s best if you prepare it the night before, let it refrigerate overnight and then bake it fresh in the morning. It’s the perfect dish for feeding a crowd and will make your house smell like a cinnamon-spiced wonderland! I like to serve it with fresh raspberries, a sprinkle of powdered sugar and a pitcher of warm maple syrup. And while it’s made extra special with this Cinnamon Challah Bread, you can easily use Brioche, French Bread or Sourdough. 

I hope you enjoy this recipe as much as I do and I’m wishing you the happiest of holidays! 

Xx Mackenzie

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Cinnamon Challah French Toast Casserole

• 1 loaf Cinnamon Challah Bread (or about 10 oz. loaf french bread, brioche, or sourdough) 
• 8 large eggs
• 3 cups whole milk
• 4 tsp. brown sugar
• 3/4 tsp. salt
• 1 Tbsp. vanilla extract
• 2 Tbsp. butter, melted
• cinnamon and nutmeg, for sprinkling

Optional Toppings:

• maple syrup
• powdered sugar
• fresh berries

INSTRUCTIONS 

1. Grease a 9x13 (or 2.5 - 3 qt.) baking dish and set aside. Cut the bread into 1” thick cubes and arrange in the dish. In a medium sized bowl or large measuring cup, beat the eggs with the milk, sugar, salt and vanilla. Then, pour the mixture evenly over the bread in the pan. Cover with foil and let refrigerate for at least 1 hour, but preferably overnight or for up to 36 hours. 
2. When you’re ready to bake, remove from the refrigerator and let stand while you preheat the oven to 350 degrees F. Then, melt the butter and pour evenly over the top of the casserole. Sprinkle with cinnamon and a pinch of nutmeg and place in the oven to bake, uncovered. Check for doneness around 45 minutes, although it may take anywhere between 45 - 60 minutes depending. If you find the top browning too much, simply cover with foil and continue to bake.
3. The casserole is finished baking when it’s golden brown and the egg mixture is cooked throughout. Remove from the oven, let stand for 5 minutes, then cut and serve. Enjoy! 

Cinnamon Challah Bread

It’s been 10 days of non-stop challah baking madness at my house and I’ve quickly learned why making challah is such a beloved tradition. I’m even thinking about getting these challah-shaped earrings to commemorate the experience. If you’re new to challah, it’s quite possibly the most enjoyable type of bread to make. Not only do you get to twist, shape and braid the dough into beautiful works of art, but each shape holds symbolic meaning adding a deeper connection to the process.

This loaf of Cinnamon Challah Bread is pure magic. It embodies everything I love about a Panera Cinnamon Crunch Bagel, but with a richer, eggier dough and a beautiful 4-strand braid. I made it babka-style and filled the dough with a cinnamon and brown sugar paste before rolling it up and slicing it down the middle to expose the layers. I love how the cinnamon bakes into a nice crumb and makes for a visual maze of golden, cinnamon-crisped challah. 

I can’t think of a single person who wouldn’t devour this challah bread, which makes it the perfect gift! Especially when it comes wrapped in one of these beautiful Hearth and Hand kitchen towels! If you’re looking for a thoughtful holiday hostess gift — this. is. it. And spoiler alert - it makes for an unbelievable french toast casserole and I may or may not have that recipe on the blog next week :). It’s the gift that keeps on giving! 

Before you get to baking, here are a few quick tips: 

1. To make the dough in advance, simply mix the dough and place it in a lightly oiled bowl. Cover tightly with plastic wrap and place in the refrigerator overnight for its first rising. Then, take it out and let it come to room temperature. Continue following the directions below to shape and bake. 
2. You can easily adapt this recipe to whatever braid or style you like. I like a 4-strand braid and this video gives an excellent visual tutorial.  I intended to photograph the process, but lost my light too soon (curse you daylight savings!). Other ideas include a simple twist or 3-strand braid. 
3. While you can bake your challah free form on a sheet pan lined with parchment paper, I like to bake round loaves in cake pans to give them some height. I made this recipe using 6” cake pans.
4. When gifting, first wrap loosely with parchment paper and then wrap in the kitchen towel to keep the towel clean! 

As always, thanks for stopping by and I hope you enjoy this recipe! Happy Holidays! 

Xx Mackenzie

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Cinnamon Challah Bread

*makes two small round loaves or one large loaf

for the dough:

• 2 teaspoons active yeast
• 1 cup warm water
• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup sugar
• 2 tsp. salt
• 2 large eggs, plus 1 large egg yolk (keep the remaining egg white for the wash!)
• 1/4 cup vegetable oil

for the filling: 

• 1 cup brown sugar
• 1/2 cup unsalted butter, melted 
• 1.5 Tbsp. cinnamon 
• 1/4 tsp. vanilla extract
• pinch of salt 

Make the dough

First, test the yeast to make sure it is still active. Fill a measuring cup with 1 cup warm water, add the yeast and a pinch of sugar. Stir to dissolve and let stand until you see a thin frothy layer form on the top and the active yeast begin to rise to the surface. This should take anywhere from 4 - 10 minutes. 

Meanwhile, whisk together the flour, salt and sugar in the bowl of a standing mixer (or a large bowl if kneading by hand). Then, make a well in the center of the flour mixture and add the eggs, egg yolk and oil. Whisk the eggs and oil together and pull in a little bit of flour from the sides of the bowl to create a slurry. Next, pour the yeast mixture over the egg slurry and use a wooden spoon to mix the yeast, eggs and flour until a rough, shaggy dough is formed.

Knead the dough

If using a standing mixer, use the dough hook attachment to knead the dough on low for about 6 to 7 minutes. If kneading by hand, turn the dough out onto a floured work surface and knead for about 10 minutes. If the dough is too sticky, add a sprinkle of flour. The dough is finished kneading when it’s soft and smooth. 

Place the dough in an oiled bowl and cover with plastic wrap. Set somewhere warm and let the dough rise for 1.5 hours or until it’s doubled in bulk. (If your house is cold, it will take longer to rise. Find the warmest room in the house or set in the oven.) 

Make the filling

While the dough is rising, make the filling. Place the brown sugar, cinnamon, vanilla extract and a pinch of salt in a bowl and stir to combine. Then, pour in the melted butter and stir to form a paste, set aside. 

Braid and Bake

To make two smaller loaves, cut the dough into four equal pieces. Set two pieces aside and cover with a kitchen towel. Take the remaining two pieces and roll each into a large rectangle. Then, use an offset spatula or the back of a spoon to spread the filling evenly all over. Roll the dough up lengthwise, to form a long rope and pinch the ends. Set aside and repeat with the other piece of dough. Once you have two filled ropes, place seam side down and use a sharp knife to cut each piece down the center lengthwise. You should now have four pieces to begin braiding. 

To complete the 4-strand braid, I encourage you to watch this video: https://www.youtube.com/watch?v=dj8tuQ1RojM. It really is simple, but so much easier to watch instead of read! Once you’ve got the braid down, repeat the process with the other two pieces of dough to form two loaves. Note: it’s okay if it gets a little messy with the filling - it’s what makes the outer crust so delicious! 

Once you’re challah is braided, you can either place it on a baking sheet or in a parchment lined cake tin. Then, cover and let rise for another 30-60 minutes. Meanwhile, preheat the oven to 350 degrees F. Once the challah looks nice and puffy, brush with the remaining egg white and place in the oven to bake for about 30-35 minutes. The challah bread is ready when it’s golden brown and the internal temperature reads 195 degrees F. 

Once baked, remove from the oven and let cool. Then, slice and enjoy!