FRENCH TOAST CASSEROLE WITH CHALLAH BREAD RECIPES

Steps:

• Preheat the oven to 350 degrees. 
• Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside. 
• In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes. 
• Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. 
• With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

Steps:

• Spray a 2 quart casserole or 9" x 13" baking dish2 with non-stick spray. Place the bread cubes in the prepared baking dish.
• In a large bowl, whisk together the melted butter and brown sugar. Add the eggs, milk, vanilla extract, cinnamon, and salt, and whisk again until everything is completely combined.
• Pour the egg mixture over the bread, cover with a lid or foil, and allow to rest in the refrigerator for at least 3 hours or overnight.
• When you are ready to bake the casserole, preheat the oven to 350ºF (177ºC). Bake the casserole for 60 to 70 minutes or until the top is golden brown and the egg mixture looks set. Baked casserole freezes well, up to 3 months. Thaw in the refrigerator overnight, and reheat portions as needed. You can also freeze unbaked casserole unbaked, up to 3 months-- freeze after step 3, then thaw in refrigerator overnight before continuing with step 4.