Growing up two of my favorite dishes that my mom made were blintz casserole (often called blintz Soufflee) and her overnight baked French toast. Each of these dishes contained a lot of dairy, fat, and flavor.
This challah breakfast casserole is an homage to both of those dishes. As it was baking, the familiar scents of my childhood favorite dishes wafted through the apartment and I had to exercise every ounce of my patience to wait for it to finish cooking!
I hope that this dish will grace your Sunday morning post-Shabbos breakfast tables and become a family favorite, just like the dishes it was inspired by!
1 loaf of challah (any flavor, can be store bought or homemade)
6 Eggs
1 Cup whole milk
1/3 Cup granulated sugar
1/4 Cup sour cream
2 Tablespoons butter (optional for topping)
2 Tablespoons brown sugar (optional for topping)
Preheat oven to 425 degrees Fahrenheit.
Slice the loaf of challah into 1.5 inch thick slices. Set aside.
Combine the eggs, milk, granulated sugar, and sour cream in a large bowl. Whisk until fully combined.
Grease a 9 by 9 inch glass pan well with butter. Dip each slice of the challah into the egg mixture and place in pan standing up. repeat until the pan is full.
Pour the remaining egg mixture into the baking pan.
If desired, chop the butter into cubes and sprinkle on top of the pan with brown sugar.
Cover with tin foil and bake for 35-45 minutes until the egg mixture is fully set.
Raise temperature of the oven to 450 degrees Fahrenheit, remove the foil covering, and bake for an additional 5 minutes, or until the top is golden brown.
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