Vanilla & Cinnamon Baked Challah French Toast

Vanilla & Cinnamon Baked Challah French Toast

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12 slices of Challah bread, cut in half on the diagonal
½ cup of hot water
3 Bigelow® Cinnamon Stick Tea Bags and 2 Bigelow® French Vanilla Tea Bags
6 eggs
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 350 degrees.

Bake for 45-50 minutes, until the dish is completely set and lightly browned.

Cut into squares and serve with maple syrup if desired.

Nutritional Information:

Serving size: 1 slice (1/8 of recipe)
Calories 332
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Protein 14g
Carbohydrates 31g
Dietary Fiber 1g
Cholesterol 221mg
Sodium 735mg
Sugar 3g

Vanilla & Cinnamon Baked Challah French Toast

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