About the Recipe
This make-ahead breakfast using our gluten free challah is sure to be a brunch favourite! Only have a little bit of challah left over? Half the recipe and bake in an 8x8 pan!
650g Gluten Free Challah
2½ cups Milk or DF Milk of your choice
1½ tsp Vanilla Extract
¼ cup Unsalted Butter (melted) or DF alternative
¼ cup & 2 Tbsp Brown Sugar
2 Tbsp Pure Maple Syrup
In a large bowl combine eggs, milk, vanilla extract and challah.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Transfer refrigerated mixture into a buttered 13"x9" baking dish.
In a small bowl combine melted butter, brown sugar and maple syrup.
Drizzle sugar mixture over challah mixture.
Bake for 40-45 min or until puffed and brown.
Cool for 5 min, dust with powdered sugar and sprinkle your favourite berries (both optional!) before serving.
Only have a little left over challah? Half the recipe and bake in an 8"x8" baking dish!