1/2 cup packed brown sugar
1 3/4 cup milk
1 tsp Cinnamon (or to taste)
8 large eggs
2 tsp. vanilla extract
maple syrup, for serving
1) Using a piece of waxed paper, generously grease a 13in x 9in. glass baking dish with softened butter.
2) Slice the Challah into 12 (1in. thick) slices, then cut each slice into 1in. cubes.
3) In a small bowl, combine the brown sugar & cinnamon.
4) Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread & the sugar mixture.
5) In a large bowl, whisk together the eggs. Add the milk & vanilla extract whisking until well blended.
6) Starting from the sides of the dish & working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil & refrigerate overnight or at least 4 hrs.
7) Heat the oven to 350 degrees. Bake the casserole covered for 20 min. Then remove the foil & continue baking until the casserole turns a light golden brown & looks slighty puffed, about 30 min. more. Serve warm with maple syrup.
