This breakfast casserole riffs on the chocolate-cinnamon flavors in babka to create a sweet and filling dish that can feed a crowd. Slices of bread (challah or Pullman loaves work great here) spread with Nutella and a sweet custard infused with a whiff of cinnamon bake to create a pure delight, sitting somewhere between French toast, babka, and bread pudding. Shingle the bread in a wave-like pattern to create a striking visual reminiscent of the spirals found in a classic braided babka. Brushing the hot babka bake with simple syrup, then baking it for an extra 10 minutes caramelizes the sugar, providing a crisp contrast to the custardy interior.
The best part: You can completely assemble everything in the baking dish, wrap it in plastic wrap, and stash it in the refrigerator overnight, so all you have to do is pop it in the oven in the morning.
Recipe information
Total Time
1 hour (plus 1 hour for chilling)
Yield
8 servings
Ingredients
Preparation
Step 1
Spread a thin layer of ⅔ cup Nutella or other chocolate hazelnut spread on one side of each slice of one 1-lb. loaf challah or white Pullman bread, sliced ½" thick, then cut in half on a diagonal. Set aside.
Step 2
Whisk 8 large eggs, 3 cups heavy cream, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and ⅔ cup (packed; 133 g) dark brown sugar in a large bowl until smooth. Pour half of custard into a 13x9" baking dish. Shingle reserved bread, Nutella side up, in dish, overlapping as needed to create a zigzag-like pattern. Pour remaining custard over to saturate bread. Cover tightly with plastic wrap and chill at least 1 hour.
Step 3
Place a rack in middle of oven and preheat to 375°. Remove dish from fridge and with plastic wrap still on, gently press down on bread to settle further into dish and create a more flat, shingled appearance. Uncover and bake until golden brown, 35–40 minutes.
Step 4
Meanwhile, heat remaining ⅓ cup (packed; 67 g) dark brown sugar and 3 Tbsp. water in a small saucepan over high, stirring often, just until sugar is dissolved and syrup is hot, 2–3 minutes.
Step 5
Immediately brush all of syrup evenly over casserole. Bake until top is shiny and candy-like and bread is a shade darker, 8–10 minutes. Let cool slightly before serving.
Do Ahead: Unbaked casserole can be assembled 1 day ahead. Keep chilled.
Recipe notes
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