I made this with Challah left over from our Rosh Hashanah dinner. I stirred together the custard and bread the night before and let soak overnight in the fridge. The second time I made itn for the Yom Kippur break the fast dessert, I only had 15 minutes to soak the bread, and it was fine. Either way, it made a yummy breakfast and dessert. If your challah is fresh, toast it lightly so it can absorb the custard. I put in seasonal fruit – in this case fresh peaches. You can also add blueberries or other soft fruit. The chocolate chips add a gooey richness.
Canola nonstick spray
4 eggs, whisked well
2 cups warm milk (I used 1%) I drink lactose free milk, so that’s what I used.
1 tsp vanilla
3 Tb sugar
a few shakes salt
1 tsp cinnamon
A few shakes each nutmeg and pumpkin pie spice
1 Tb bourbon whiskey
About 1 1/2 cups leftover challah, torn into 1 inch pieces
2 Tb semi-sweet chocolate chips
3/4 cup pecans
2 large peaches, sliced
1/2 cup fresh blueberries
1 tsp butter for topping
1 tsp coarse sugar such as Demera
Whip eggs well in a mixmaster or large bowl. Warm the milk in microwave, then stir in sugar, salt, vanilla, bourbon, and spices. Whisk into eggs. Stir in challah pieces. Cover bowl and refrigerate for a few hours, or overnight. If you don’t have time, it will still work to soak the bread about 15 minutes.
In the morning, preheat the oven to 350′ Set a large roasting pan in the oven with about 2 inches of warm water on the middle rack.
Spray a flat casserole dish with nonstick canola oil spray. Cut up peaches and stir with blueberries, chocolate chips, and pecans. Spread in the bottom of the casserole dish.
Pour soaked bread and custard into the dish. Cut 1 tsp of butter into tiny pieces and scatter across the top. Sprinkle 1 tsp of Demera sugar over the top.
Carefully place the casserole dish into the the water bath in the roasting pan. Bake for 45 minutes. Serve warm (but it’s also good cold).