This recipe is perfection. It's easy, it's make ahead, it's great to bring to a friend, and it's even better reheated next day. Serve with your favorite additional breakfast foods (eggs, sausage, and berries), and for an easy brinner idea, this one takes the cake.
Ingredients:
- 1 1-pound loaf challah (usually they're about 15 oz. each), crust on, cut into 1-inch pieces
- 6 large eggs
- 2 cups whole milk (2 percent is totally fine too.)
- 1 cup heavy whipping cream
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon, DIVIDED
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- maple syrup, confectioner’s sugar, and fresh berries, for serving
Directions:
1. Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, ONE teaspoon cinnamon, nutmeg, and salt. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day.
3. When ready to bake, preheat the oven to 375 and remove the dish from the fridge. In a small bowl, stir together the three tablespoons of granulated sugar with the remaining ONE teaspoon cinnamon. Drizzle the three tablespoons of melted butter evenly over the top of the dish, then sprinkle the cinnamon-sugar on top. Bake until puffed and deep golden brown, 35 to 45 minutes. *After 35 minutes, if you feel like the top is browning faster than the bottom is cooking (AKA, bottom needs more time but top may burn), simply rest a piece of foil over the top to prevent burning the top and add more time.
4. Let stand for 10 minutes before serving. THIS IS IMPORTANT so that it can rest and set. Divide onto plates and serve with desired toppings: maple syrup, a dusting of confectioner’s sugar, and fresh berries.
*www.food52.com