Baked Challah French Toast

• 1 loaf Large Challah Bread (If You Have Small Loaves, Double This Amount)
• 5 whole Large Eggs
• 1 cup Milk
• 1 cup Half-and-half
• 1 teaspoon Vanilla
• 1/4 cups Brown Sugar
• 2 teaspoons Orange Zest
• 2 Tablespoons Orange Juice Or Grand Marnier
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 2 cups Blueberries, Fresh Or Frozen
• 1 cup Maple Syrup
• 1/4 cups Orange Juice Or Grand Marnier

1. Cut the challah into 1" chunks and place all of the chunks into a 9x13 baking dish and set aside. You want a few layers of bread in the baking dish so use a smaller baking dish if a 9x13 size is too big for the amount of bread you have.
2. In a large mixing bowl, whisk eggs, milk and half-and-half. Add vanilla, brown sugar, orange zest, the first listed amount of orange juice, cinnamon and salt and whisk. Add blueberries.
3. Pour the egg mixture over the challah. Stir gently to coat all of challah and mix in the blueberries. Cover baking dish with foil and refrigerate for at least 1 hour.
4. Preheat oven to 350 F.
5. Keep the foil on the dish and put it into the oven. Bake the Challah French Toast for 20 minutes. Remove foil and bake uncovered for 20 minutes or until set. Top will get a little crunchy/crusty.
6. Meanwhile, when Challah French Toast is almost done cooking, heat a medium sized pot over medium heat. Add the maple syrup and remaining orange juice and heat until just warm, about 2-3 minutes.
7. Cut the challah into 8 pieces and serve with warmed maple syrup.

bread, eggs, milk, vanilla, ubc, orange zest, orange juice, cinnamon, ubc, blueberries, maple syrup, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-challah-french-toast/ (may not work)