Amaretto Orange Blossom Challah French Toast Casserole

The girls and I call this Grown Up French Toast!

The recipe needs to be prepped about 8 hours prior to cooking. If you're planning a grown up breakfast for dinner, that means you can set it up before you start your day. If you plan to serve this dish for breakfast or brunch, just set it up the night before.

Grown up French Toast - Dressed with Tangelo Zest!

• 1 loaf of whole wheat challah
• 8 eggs
• 2 cups unsweetened soy milk (or skim milk)
• 1/4 cup cognac
• 1/4 cup orange blossom water*
• 1/2 cup amaretto
• 1 tbsp sugar in the raw (or more if you don't plan to add powdered sugar or syrup)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Dash of cardamom
• Dash of salt

Cut loaf into medium thick slices.
Arrance slices in overlapping rows in a 9x13 pan sprayed with vegetable oil.
Combine remainder of ingredients in a bowl and wisk until blended.
Pour over the bread in the pan, making sure to cover all slices.
Cover tightly and refrigerate overnight (8 hours or longer).
Bake at 350 for 40 minutes until puffed and lightly golden.
The flavors married with the maple syrup - so much so that I might try baking some in next time. I also had to warm this, so poured a little more amaretto over the top before putting it back in the oven at 200. Special thanks to my friend Sam for the low butter/dairy/fat content of this recipe. It didn't feel lacking at all.
*A note on Orange Blossom Water: This ethnic delight is used in north african and persian cuisine and can be found in some ethnic food aisles. Occasionally, I have seen it as an additive to bottled drinking water, which I've used as a sometime substitute. Alternately, you can use a splash of orange juice or triple sec. It won't be quite the same, but still tasty.