Mother’s Day Brunch

Happy Monday! I hope everyone had a great Mother’s Day weekend! I know I did! I got to hang out with my family all weekend, eat yummy food, take a nap, and spend a lazy day at the pool! I made this yummy brunch dish and my mom made her devil eggs and brought lots of fruit! A great day!

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Challah French Toast Casserole

1-pound loaf challah
6 large eggs
2 cups whole milk
1 cup heavy cream
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 tablespoons granulated sugar and 1 teaspoon more ground cinnamon (basically a cinnamon sugar)
3 tablespoons unsalted butter, melted

Lightly grease a 9×13 casserole dish and lay in the challah pieces.

In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day. I did it overnight.

Preheat the oven to  375. In a small ramekin, stir together the sugar with the remaining 1 teaspoon cinnamon, making the cinnamon sugar).  Pour the melted butter evenly over the top of the dish. Bake until puffed and deep golden brown, about 40 minutes. Let it set for about 10-15 minutes before serving.

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