4 tbsp butter
¾ cup packed light brown sugar
1 challah loaf (or any egg-bread)
1 cup milk
1 tbsp vanilla extract
1 tsp ground cinnamon
pinch of salt
Melt butter and combine with brown sugar in a 9x13 baking dish.
Cut bread into 1/2-inch slices. Tear slices into bit-sized pieces and place on top of sugar.
Add milk, eggs, vanilla, salt, and cinnamon to a large bowl. Whisk until combined.
Pour evenly over bread.
Wrap tightly with plastic wrap and place in the refrigerator overnight (or 4-12 hrs).
In the morning, take the casserole out of the fridge then preheating your oven to 350 degrees F.
Bake casserole for 30 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
Serve warm with maple syrup (the real stuff!), and some berries if you have them.
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