- 2 tablespoon unsalted butter
- 6 eggs
- 1.5 cups half & half or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 large loaf of challah, sliced 3/4-1" thick
- Fruit of choice, sliced thinly (berries also work)
- 1 tablespoon granulated sugar for sprinkling
- 2 teaspoon apricot jam (as a glaze)
- The night before, coat bottom and sides of a 10" round pie baking dish (or something similar) with butter. In a large bowl, whisk together half & half (or cream), eggs, vanilla and salt.
- Dip challah slices in the egg mixture, making sure to completely coat.
- Arrange slices partially overlapping in the dish until full. To create this design, use the largest slices around the perimeter, and for the center, use the smaller end slices. Pour remainder of egg mixture over challah slices.
- Cover with plastic and refrigerate overnight. The next morning, preheat oven to 350ºF. Spoon liquid from bottom of dish over challah to baste it, being careful not to tear bread.
- Add sliced fruit (or berries if using). Sprinkle top with granulated sugar. Bake for 40-50 minutes, until golden. While hot, glaze fruit with warmed apricot jam to add a shiny coat. Serve warm or room temperature.
Serve with jam, syrup, or powdered sugar! If you are feeling fancy add some freshly whipped cream.
- Prep Time: 15 min ( then overnight)
- Cook Time: 40-50 min
- Category: Sweet/ Dessert
- Method: American
- Cuisine: American