This is a favorite for my family, kids and all. It’s like french toast, but easier to make. Can be frozen in individual servings and reheated or unbaked and thawed, then baked. Because this varies based on how much challah you have left, it’s a loose recipe. This is the approximate ratio for one standard bakery loaf of challah, and serves about 4-6.
- Challah, cubed into approximately bite-sized pieces and including crumbs
- 3-4 eggs
- 3/4 – 1 C milk
- 1 tsp vanilla (not strictly required, but I think it tastes better)
- 1/4-1/2 C sugar (depends on the sweetness of your bread and your taste)
- 1/2 t cinnamon (again, not necessary, but yummier by my standards)
Soak the challah in the milk. Add in remaining ingredients and mix well. Should be a thick liquid batter with chunks. Pour into a baking pan (8″ squared or 9 x 13 is good, again depending on amount) and bake until thoroughly cooked through (30-60 minutes depending on pan size and depth). You can cover with foil for a more moist top (otherwise will be somewhat dry), or if it browns too quickly.
Serve with syrup, fruit, jam, etc.