Overnight Challah French Toast

Overnight Challah French Toast

Chunks of challah tossed with egg and milk, topped with fruit and a crumb topping before being baked


16 servings


1/2 of a large loaf of challah, torn into large chunks (about one square inch) -- this should make about 12 cups of torn chunks and should fill your 9x13-inch baking dish about 3/4 full.
5 eggs
3 tablespoons sugar
2 teaspoons vanilla
3 cups milk

3 cups of fresh or frozen berries, cut into bite-sized pieces (We have used cranberries and strawberries so far, and I'm sure blueberries would work, also.)

Crumb topping ingredients:

3/4 cup flour
1/2 cup brown sugar
3/4 cup quick oats
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened


1. Grease a 9x13-inch baking dish. Place torn challah in a layer in the baking dish. (Dish should be at least 3/4 full.)

2. In a medium-sized mixing bowl, lightly beat the eggs, sugar and vanilla. Add the milk and mix. Pour over the bread. Cover dish and refrigerate overnight.

3. Combine crumb topping ingredients in a bowl and cut together until a coarse crumb mixture forms. Cover (or put into a ziplock bag or container) and refrigerate or save until the morning. I also make sure the fruit is all ready for the morning, by chopping if needed.

4. In the morning, stir the bread mixture in the baking dish, and smooth out into a layer in the bottom again. Sprinkle fruit over the top and then sprinkle the crumb topping over the fruit.

5. Bake at 375 degrees (350 degrees if using a glass baking dish) for about 55-60 minutes, until the center is set. If you pulled the dish out of the fridge right before you bake it, then put the dish in the oven before you turn on the oven. If the dish has been out at room temperature for 30+ minutes you can pre-heat the oven if you wish. :)

6. Serve hot and enjoy! :) We also like the leftovers, cold. :)

Overnight Challah French Toast


Overnight Challah French Toast


Overnight Challah French Toast
Additional Notes: 

I created this recipe, loosely based on Mrs. Pear's Overnight Blueberry French Toast recipe. :)

Preparation Time: 

20 minutes + refrigeration overnight

Cooking Time: 

55-60 minutes

Tammy's Review: 

This is more like a bread pudding or coffee cake than a french toast, but regardless -- it's so very very yummy!!! We have thoroughly enjoyed it each time I've made it... in fact, this recipe has motivated me to make challah more often! ;) My rating: 10/10


this was great, my kids loved it & so did my husband. I didn't have enough berries so I added 1cup cranberries, 1 apple chopped, 1cup dried fruit(cherries,cranberries, blueberries.) I t was amazing! Thanks great breakfast this morning.


We had this for breakfast today and we all loved it! I made it and baked it right away (didn't put it in the fridge overnight) and it still turned out great. I've always been a fan of baked french toast/bread pudding type breakfasts but I've never had one with the oatmeal & brown sugar topping before. It's a really nice touch!


I made this for Mother's Day and really enjoyed it. I even made a dairy-free version for my milk-allergic son and he loved it! Thanks for the great recipe.


Our sister specifically requested this recipe as breakfast for her 7th birthday. It was really good! She and Mom made it together the night before, and it was easy and fun for her, since she always wants to help us in the kitchen. She said "the fruit went really well with the challah":)


I have made this twice and my family loves it! The first time, I didn't let it soak overnight, and that was the time I thought it tasted best! This would make a perfect dish for a brunch or "breakfast for dinner".


I made this using raisins for the fruit and a sprinkle of cinnamon...a lower sugar, high protein alternative to cinnamon rolls..thanks for the great recipe! The family loved it! We ate part of it for Sabbath breakfast and the rest for dessert that night and Sunday night. I found this to be much easier and less messy to make than french toast.


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