8 eggs
3 cups milk
1 Tblsp vanilla
1 tsp salt
1 cup sugar
1 almost stale loaf of Challah bread (jewish braided egg bread) cut into slices
cinnamon sugar mix
1 stick butter
Beat together first 5 ingredients. Arrange sliced Challah in a lasagna pan or large casserole dish (I use the disposable tin lasagna pans you get at the grocery store). Pour egg/milk mixture over bread making sure that all layers are wet well. Cut butter into tabs and arrange on the top of the bread. Pour sugar/cinnamon mix over top to make a "crust", but remember that this won't be absorbed so you don't want to over do it. Cover and place in refrigerator overnight. When ready to bake, place in a preheated oven at 350 and bake for 45-60 depending on how dry you like your casseroles. Serve with syrup if you like.
3 cups milk
1 Tblsp vanilla
1 tsp salt
1 cup sugar
1 almost stale loaf of Challah bread (jewish braided egg bread) cut into slices
cinnamon sugar mix
1 stick butter
Beat together first 5 ingredients. Arrange sliced Challah in a lasagna pan or large casserole dish (I use the disposable tin lasagna pans you get at the grocery store). Pour egg/milk mixture over bread making sure that all layers are wet well. Cut butter into tabs and arrange on the top of the bread. Pour sugar/cinnamon mix over top to make a "crust", but remember that this won't be absorbed so you don't want to over do it. Cover and place in refrigerator overnight. When ready to bake, place in a preheated oven at 350 and bake for 45-60 depending on how dry you like your casseroles. Serve with syrup if you like.
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