Sunday Brunch: Boozy French Toast

Boozy French Toast

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1 load supermarket Challah bread in 1-inch slices
3 cups whole milk
3 eggs
3 tbsp sugar
1/2 tsp salt
6 tbsp flavoring (eg. Bailey’s, Cointreau, Frangelico, Chambord, Creme de Cassis)
or 1-2 tsp of vanilla or almond extract

Prep Day: Generously grease a 9×13 baking dish with salted butter. Arrange bread in two tightly-packed layers in the pan. Cut bread into smaller pieces to fit in the gaps if needed. For thinner, sliced bread, use a third layer (going beyond three layers, however, makes baking difficult). If using fillings of nuts or dried fruits, put them between the layers during assembly. Whisk the milk, eggs, sugar, salt and flavorings of choice and pour over the bread. Sprinkle the top with raw sugar and cinnamon. Wrap tightly with plastic and refrigerate overnight. The bread will absorb all of the milk custard while you are sleeping. Freeze.

Serve Day: Bake at 425F for 30 minutes or until all puffed and golden. This may take longer if you have additional layers. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar, etc. Yum!

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