1 large challah
8 eggs
3 cups vanilla or plain yogurt
2 tablespoons maple syrup
¼ cup sugar
2 tablespoons vanilla sugar (optional, you may omit)
1 teaspoon kosher salt
1 ½ teaspoons cinnamon

Cut challah into one-inch cubes and set aside.

Beat eggs in a bowl. Add yogurt, syrup, sugar, vanilla sugar, salt, and cinnamon, mixing well. Add cubed bread and stir, coating all pieces. Pour into a greased 13 x 9 inch pan. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees. Bake the French toast for 30 minutes or until golden. Top with a little extra yogurt and serve.