This is the perfect way to serve AND impress a crowd with French toast! Molly Yeh makes hers with challah bread and blueberries! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TJV8l0 Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Challah French Toast RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 7 hr (includes chilling time) Active: 30 min Yield: 8 servings Ingredients 6 tablespoons brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg 1 cup whole milk 2/3 cup part-skim or whole-milk ricotta 1 1/2 teaspoons vanilla 1/2 teaspoon kosher salt 6 large eggs 1 lemon, zested and juiced 4 tablespoons unsalted butter, melted 12 thick-sliced (3/4- to 1-inch) day-old challah bread slices 1 cup frozen blueberries Powdered sugar, for serving Directions Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight. Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes. Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes. When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #BakedChallahFrenchToast Molly Yeh Makes Baked Challah French Toast | Girl Meets Farm | Food Network https://youtu.be/4jyfOGLcCj4
