Intentional conversation about spiritual things
over really good food

Challah Bake

French Toast:
- 1 large loaf of day-old or oven-dried challah cut or torn into 1” pieces
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 1 tablespoon freshly grated lemon zest
- juice from 1 lemon
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- 1 cup fresh blueberries (plus extra for garnishing)
- 1 cup fresh raspberries (plus extra for garnishing)
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts

Praline Topping:
- 1 stick room temp butter
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg

Grease 9x13” baking dish, then fill baking dish with dried challah pieces, fresh blueberries, fresh raspberries, chopped pecans, and chopped walnuts.

In a bowl, whisk together eggs, milk, half and half, lemon juice, lemon zest, vanilla, cinnamon, nutmeg, salt, sugar.

Pour over dried bread/berry/nut mixture in baking dish. Toss with your hands to make sure everything is evenly incorporated.

Cover baking dish and refrigerate for 3+ hours (can even go all night).

Preheat oven to 350. Take out refrigerated baking dish.

Mix together all ingredients listed under Praline Topping. Spread praline mixture over the cold french toast casserole.

Bake dish in oven for 40 mins, until the casserole looks puffy and the praline topping starts to caramelize.

Let cool slightly, cut into a grid, and add remaining garnish blueberries and raspberries.

Serve warm