(1-lb.) loaf raisin challah or regular challah, sliced 1" thick
8
large eggs
1/2c.
light brown sugar
1c.
heavy cream
1c.
whole milk
1tsp.
vanilla extract
1/2tsp.
ground cinnamon
1/2tsp.
kosher salt
1/4tsp.
freshly grated nutmeg
Description
Step 1If you have time, let slices air dry at least 2 hours or up to 8.
Step 2Coat a 13"-by-9" baking dish with cooking spray. Arrange slices in baking dish in 2 overlapping rows.
Step 3In a large bowl, whisk eggs and brown sugar until incorporated. Whisk in cream, milk, vanilla, cinnamon, salt, and nutmeg. Using a ladle, evenly spoon egg mixture over bread. Tightly cover baking dish with foil and refrigerate overnight or up to 12 hours.