Vanilla & Cinnamon Baked Challah French Toast
12 slices of Challah bread, cut in half on the diagonal
½ cup of hot water
Cinnamon Stick Tea Bags and 2 Bigelow®
French Vanilla Tea Bags
1 cup skim milk
1 teaspoon salt
1 - 8 oz package cream cheese, cut into small cubes
Non-stick cooking spray (preferably plain or butter flavor)
Yield: Serves 6-8
This do-ahead dish makes a perfect breakfast for overnight
guests. It can be completely assembled the night before, and will
bake while you're brewing the morning tea. Serve with a fresh fruit
salad for a delicious start to your day.
Lightly coat the bottom and sides of a 9 x 13 inch baking dish
with non-stick cooking spray.
Steep 5 tea bags in ½ cup of water for 5 minutes, and
allow to cool slightly.
In a medium bowl, whisk together the milk, eggs and salt. Add
cooled tea and whisk to combine.
Arrange a layer of Challah bread in the prepared baking dish,
and evenly distribute half of the cream cheese cubes on top.
Add a second layer of Challah bread, and slowly pour egg mixture
over the top, allowing it to completely soak all the bread.
Top with remaining cream cheese cubes, cover with aluminum foil
and refrigerate overnight (or at least 2 hours).
The next morning, remove from refrigerator and preheat oven to
Bake for 45-50 minutes, until the dish is completely set and
Cut into squares and serve with maple syrup if desired.
Serving size: 1 slice (1/8 of recipe)
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Dietary Fiber 1g