Based on the Betty Crocker classic recipe, but with the sugar dialed down and the protein dialed up. I baked up a batch every Sunday, and Recovery Girl had 1 1/2 servings as breakfast most mornings of the week. It reheats quite well in a very slow (90 ºF) oven for 20 minutes or so. A microwave would probably also work if you don't get carried away. Aim for room temperature.
- 1/2 cup milk
- 1 1/2 cups heavy cream
- 4 tablespoons butter
- 4 large eggs, slightly beaten
- 2 ounces brown sugar, (1/4+ cup - double if not using cinnamon challah)
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 teaspoon cinnamon, (omit if using cinnamon challah)
- 1 teaspoon nutmeg, optional
- 1/4 teaspoon salt
- 12 ounces cinnamon challah, dried - about 6 cups or 8 slices
1. Weigh out the bread and tear it into chunks. Spread on a baking sheet and place it in a 200-250 ºF oven for at least 20 minutes. Set aside.
2. Heat oven to 350 ºF. Heat milk, cream, and butter over medium heat until butter melts and milk is hot. Heat a small saucepan of water to almost boiling.
3. Mix eggs, sugar, molasses, syrup, spices, and salt in a large bowl. Use a wooden spoon or spatula to stir in bread cubes and raisins until bread chunks are coated with egg/sugar mixture. Stir in milk mixture. Pour into ungreased 1 1/2 quart (8" x 8") casserole (a loaf pan works as well). Place casserole in a large pan on the oven rack.
Carefully pour the very hot water into the pan until at least an inch deep. (Or set 60% on a combo oven such as a Gaggenau.)
4. Bake uncovered 40-45 minutes, or until a knife inserted an inch from the edge comes out clean. Serve warm and, if desired, with cream.
SOURCE: Recovery Dad