This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and will bake while you're brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your day.
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Nutrition Info
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%DV |
| Calories: |
332 |
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| Protein: |
14 grams |
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| Carbohydrate: |
31 grams |
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| Total Fat: |
17 grams |
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| Alcohol: |
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N/A |
| Cholesterol: |
221 mg |
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| Saturated Fat: |
8 grams |
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| Monousaturated Fat: |
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| Trans Fatty Acid: |
0 grams |
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| Total Dietary Fiber: |
1 grams |
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| Total Sugar: |
3 grams |
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| Sodium: |
735 mg |
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| Potassium: |
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| Vitamin A (Retinol Equivalent): |
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| Vitamin C: |
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| Calcium: |
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| Iron: |
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| Vitamin D: |
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| Thiamin: |
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| Riboflavin: |
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| Niacin: |
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| Vitamin B6: |
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| Folic Acid: |
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| Vitamin B12: |
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Instructions
Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray. Steep 5 tea bags in ½ cup of water for 5 minutes, and allow to cool slightly. In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine. Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top. Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread. Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours). The next morning, remove from refrigerator and preheat oven to 350 degrees. Bake for 45-50 minutes, until the dish is completely set and lightly browned. Cut into squares and serve with maple syrup if desired.