Baked French Toast with Honey Syrup and Fresh Fruit

Ingredients

• 3 tablespoon sunsalted butter, 2 tablespoon sat room temperature, 1 tablespoon cold
• 8(3/4-inch thick) challah breadslices
• 1 cup plain yogurt(not Greek yogurt)
• 2 large eggs
• 1 tablespoon honey
• 2 teaspoon svanilla extra ct
• Kosher salt
• 1/4 cup whole milk
• Powdered sugar, for garnish
• Seasonal fruit(used here: raspberries)
• 1 cup honey
• 1 cup water
• 1/4 teaspoon lime juice

Instructions

1. Prepare the bread. Spread the room temperature butter on one side of each slice of bread. Add to a large (14X10 inch) baking dish with the buttered side facing down, shingling the bread so it’s slightly overlapping.
2. Make the custard. In a large bowl, whisk together the yogurt, eggs, honey, vanilla, and a small pinch of salt.
3. Soak the bread. Pour the custard over the challah, tipping the dish and using a spatula to ensure it’s evenly coated. Pull a few slices up to let the custard underneath. Cover and refrigerate overnight.
4. The next day: Get ready to bake. Place a rack in the upper third of your oven and preheat to 350°F.
5. Bake the French toast. Dot the challah all over with the cold butter, then pour the milk all over. Bake, uncovered, until the custard is set and the challah is almost firm to the touch, about 30 minutes.
6. Meanwhile, make the honey simple syrup. In a small saucepan over medium high heat, combine the honey and water. Bring to a boil, stirring occasionally, then lower heat to simmer until thickened, about 20 minutes. Remove from heat and let cool to lukewarm, then stir in the lime juice.
7. Caramelize the toast. When the custard is set, flip on the broiler and broil for 2 minutes, watching carefully, until the top is golden brown.
8. Finish and serve. Dust with powdered sugar and top with your favorite fruit (I used raspberries). Serve the honey simple syrup on the side, allowing everyone to help themselves to as much or as little as they like. Enjoy!