SOMA Living March 2023

RECIPE OF THE MONTH

INSTRUCTIONS

1 lb challah bread, torn into 1 inch pieces (1 large loaf) 8 eggs, beaten 1/2 cup sugar (+ 1 Tbsp sugar for topping) 2 cups whole milk 1 1/2 cups heavy cream 1/2 tsp kosher salt 1/4 tsp grated nutmeg 1/4 cup spiced rum (orange liqueur or 2 tsp vanilla extract can be substituted) Confectioner’s sugar, fresh berries and maple syrup for topping (optional) INGREDIENTS There’s nothing better than an easy, crowd pleasing dish for brunch like this baked challah French toast casserole. With only a handful of ingredients, and minimal prep, you can have this decadent dish on the table in under an hour. BAKED CHALLAH FRENCH TOAST Prep time: 10 mins • Cook time: 40 mins Servings: 8

1. Preheat the oven to 375 degrees F and generously grease a 9×13 baking dish. 2.Tear the challah into 1 inch cubes and scatter in the baking dish. 3.Whisk together the eggs, sugar, milk, cream, salt, nutmeg and spiced rum. 4.Pour the mixture over the challah, pressing lightly to soak. 5.Fluff with a fork and sprinkle with 1 Tbsp sugar. Bake, uncovered, for 35-40 minutes until set, puffed and golden brown. 6.Serve warm, sprinkled with confectioner’s sugar, berries and maple syrup if desired. RECIPE NOTES • Spiced rum gives this French toast casserole a kick, but orange liqueur, vanilla extract, or even orange juice would be a tasty swap. • Making ahead? Let the challah soak in the egg mixture overnight (covered) in the refrigerator and bake the next morning. Allow the casserole to sit at room temperature for about 30 mins before baking.

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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