|
|
Instructions |
|
|
|
Slice the challah into 1 ½ inch thick slices. Place in the bottom of a buttered casserole dish. Tear the bread as needed to fit into the casserole dish. Mix together the remaining ingredients. Pour over the casserole, cover and store in refrigerator over night.
|
|
|
|
If you can, flip the bread half way through. This will allow egg mixture to soak through both sides of the bread.
|
|
|
|
Preheat oven to 350 degrees and bake for 45 minutes.
|
|
|
|
This is a great meal to make when you have a busy morning and want a great breakfast/brunch to serve.
|
|
|
| Serving
Suggestions |
|
|
top with fresh fruit and powdered sugar. Serve with breakfast meat.
|
|
|
Originally Submitted
10/3/2009
|
