My challah is fresh from the bakery today. Can I still assemble tonight?

Yes. Cube it and dry the cubes in a 300°F oven for 10 to 12 minutes until the surfaces feel papery, then cool them completely before adding the custard. Dried fresh bread absorbs almost as evenly as day old bread, and the casserole keeps its overnight schedule.

How do I know the center is set and not still liquid?

Use all three tests if you are unsure: the center should jiggle as one soft mass instead of rippling, a thin knife should come out clean, and a thermometer in the exact center should read 160°F. Color is not a reliable test on a molasses custard because it browns early.

I left the casserole soaking for a full 24 hours. Is it ruined?

Not ruined, but the texture will be softer and denser, with the bottom layer closer to pudding. Bake it exactly as directed, keep the full covered time, and serve it in squares rather than scoops. Next time, bake at 12 hours and reheat instead of soaking longer.

Can I use blackstrap molasses instead of regular molasses?

It is not recommended here. Blackstrap is bitter and mineral heavy, and it dominates the custard instead of warming it. Use regular unsulphured molasses; if you only have blackstrap, replace half of it with honey and expect a darker, stronger flavor.

Can I bake this in individual ramekins for a brunch party?

Yes. Divide the soaked cubes and custard among buttered ramekins, top each with streusel, and bake covered for 15 minutes then uncovered for 10 to 12, until the centers read 160°F. Ramekins chill and bake beautifully, and guests get crisp edges on every side.

Gingerbread French Toast Casserole With Pecan Streusel

Ingredients

Scale

1 loaf challah, about 1 pound, cut into 1 inch cubes, about 10 cups
Butter, for the dish
8 large eggs
1 3/4 cups whole milk
1/2 cup heavy cream
1/3 cup molasses, regular unsulphured, not blackstrap
1/4 cup packed brown sugar
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon fine salt
1/2 cup all purpose flour, for the streusel
1/3 cup packed brown sugar, for the streusel
3/4 cup chopped pecans, for the streusel
1 teaspoon ground cinnamon, for the streusel
1/2 teaspoon ground ginger, for the streusel
5 tablespoons cold butter, cubed, for the streusel
Powdered sugar and maple syrup, for serving

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Instructions

Butter a 9 by 13 inch baking dish. Add the dried challah cubes in an even layer, filling the corners. If the bread is fresh, dry the cubes first on a sheet pan at 300°F for 10 to 12 minutes and cool them.
Whisk the eggs in a large bowl until uniform. Whisk in the milk, cream, molasses, brown sugar, vanilla, spices and salt until the custard is smooth and dark.
Pour the custard slowly over the cubes in a spiral, then press gently with a spatula so the top pieces get coated. Cover the dish tightly.
Refrigerate for 8 to 12 hours, and no longer than 24 hours.
In the morning, set the dish on the counter for 30 minutes. Heat the oven to 350°F.
For the streusel, rub the flour, brown sugar, pecans, cinnamon, ginger and a pinch of salt with the cold butter until coarse crumbs form. Scatter evenly over the casserole.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 20 to 25 minutes more, until puffed, deep golden and reading 160°F in the center.
Rest 10 minutes. Dust with powdered sugar and serve warm with maple syrup.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 50 minutes