| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
High holida, Side dishes |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Fresh challah |
| 6 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 2 1/2 |
c |
Milk |
| 2 |
tb |
Vanilla |
|
|
Cinnamon |
|
|
Confectioner's sugar |
INSTRUCTIONS
Cut challah into 6 thick slices. Beat the eggs and mix in the sugar, milk
and vanilla. Spray a 13x9 baking pan and arrange the challah at the bottom
of the pan. Pour the egg mixture over the bread evenly. Cover with plastic
wrap and refrigerate overnight. Before baking, sprinkle the top with
cinnamon. Bake at 350º for 45 minutes to 1 hour. Sprinkle with powdered
sugar and serve.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
29, 1998, converted by MM_Buster v2.0l.
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