We are on batch three in as many weeks of this delicious breakfast bread pudding. I found this recipe as an ad in a magazine for Mountain High Yoghurt and the picture was too pretty to ignore. The recipe looked easy (required) and rather healthy (perk) so I gave it a try. With the anticipation of family coming to visit, I made the recipe in advance to make sure it was good. Then I made it for the family visit. Then I made it again (because why stop at two?!)
Good lord. “Yum!” 
I edited the recipe just slightly from the original printed version. Enjoy!
BAKED FRENCH TOAST
- 1-1/2 loaves challa bread*
- 8 large eggs
- 3 cups Plain or Vanilla Mountain High Yogurt**
- 2 tbsp maple syrup
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp cinnamon
*My most frequent exposure to challa bread is the 4′ long variety enjoyed at most jewish weddings, so I suspected that wasn’t what the recipe meant when it stated “1 loaf challah bread.” My local grocery had reasonable-sized loafs, so I bought two and used 1-1/2 loaves.
Cu
t bread into one-inch cubes and set aside.
Beat eggs in a glass or ceramic bowl. Add yoghurt, syrup, sugar, salt, and cinnamon and mix well.
** if using plain yoghurt, add one teaspoon of vanilla extract
Add bread cubes and stir, coating all pieces well. Pour into a greased 13″x9″ pan. Cover with plastic wrap and refrigerate overnight. Bake at 350-degrees for 30 minutes or until golden. Drench with maple syrup and serve. (Ok, perhaps not “drench”, but you won’t lose points in my book for doing so.)
FYI, there is a version of this recipe using King’s Hawaiian Bread that I’ve had that was amazing. I can look it up if you’d like.
Oh I’m gonna have to try that! The first time I made the recipe above, it seemed like there wasn’t enough challah bread, so i added a couple slice of regular wheat bread and those pieces didn’t set right (they were kinda mushy.) The second time I made it, I used french bread because the store didn’t have challah – didn’t work quiet as well – it was fine, but wasn’t quite right. I didn’t even think of King’s Hawaiian – with its subtle sweetness and similar texture, it should work well. Thanks, Jade!
Do you happen to know if it would still work without the overnight refrigeration? I’m planning on having it be our cooking snack activity at preschool tomorrow, and I have only about an hour and a half from start to finish!
Hmmm.. I haven’t tried it that way, but I can’t imagine it wouldn’t work; the benefit of allowing it to set overnight is time to allow the bread to become fully saturated, so I would make sure the wet ingredients are really well mixed into the bread.
Good luck! Let me know how it works!!
~Melissa
OK, I tried it both ways (I prepped one the night before to bake at the same time as the one the kids made) and they were both good. The one that didn’t soak overnight was a bit stiffer and less mushy, which for some people is texturally preferable
That’s wonderful..! I’m glad they both turned out delicious! We’ll be making this one for family again when they come into town for the holidays; can’t wait to dive into another batch!