Type what you have

Ingredients

• ✓ challah bread
• egg
• milk
• white sugar
• cinnamon
• vanilla extract
• butter

Instructions

1. 1 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
2. 2 Working in batches, soak challah slices in egg mixture for 3 minutes per side.
3. 3 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.

By Joy

Ingredients

• ✓ challah bread
• egg
• molasses
• heavy cream
• vanilla extract
• ground ginger
• ground cinnamon
• butter

Instructions

1. 1 Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
2. 2 Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

By cdelpm2

Ingredients

• ✓ challah bread
• egg
• half-and-half
• orange juice
• white sugar
• brown sugar
• cinnamon
• nutmeg
• granola cereal
• maple syrup
• butter

Instructions

1. 1 Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
2. 2 Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
3. 3 About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
4. 4 Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

By Les Mosko

Ingredients

• ✓ challah bread
• milk
• peanut butter
• sugar
• egg
• vanilla extract
• salt
• strawberry
• butter
• strawberry preserves
• peanut

Instructions

1. 1 Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.
2. 2 Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
4. 4 Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.
5. 5 Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
6. 6 Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.

By GGinVA

Ingredients

• ✓ challah bread
• peanut butter
• mixed berry jam
• milk
• egg
• white sugar
• raspberry liqueur
• vanilla extract
• vegetable oil

Instructions

1. 1 Spread 1 tablespoon peanut butter and 1 tablespoon jam each onto one side of 6 bread slices; top each with 1 bread slice to make 6 sandwiches.
2. 2 Whisk milk, eggs, sugar, raspberry liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
3. 3 Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

By cindy67

Ingredients

• ✓ challah bread
• milk
• brown sugar
• butter
• corn syrup
• salt
• egg
• vanilla extract
• sugar
• cinnamon

Instructions

1. 1 Lightly grease a 9x13-inch baking dish.
2. 2 Combine 1/2 cup whole milk, brown sugar, butter, corn syrup, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar dissolves and syrup is smooth, about 5 minutes. Pour syrup into the prepared baking dish.
3. 3 Arrange bread slices over syrup.
4. 4 Whisk remaining 2 1/2 cups milk, eggs, vanilla, and remaining 1/4 teaspoon salt in a bowl; pour over bread. Cover baking dish with plastic wrap; refrigerate 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator; uncover.
6. 6 Combine white sugar and cinnamon in a small bowl; sprinkle over casserole. Cover baking dish with aluminum foil.
7. 7 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy and should thicken as it cools.

By Rebecca P

Ingredients

• ✓ challah bread
• olive oil
• salt
• black pepper
• butter
• corn
• olive oil
• onion
• garlic
• heavy cream
• vegetable stock
• parmesan cheese
• egg
• parsley
• butter
• sage leaf

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
2. 2 Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
3. 3 Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
5. 5 Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
6. 6 Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.
7. 7 Stir corn mixture together with toasted bread cubes.
8. 8 Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.
9. 9 Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
10. 10 Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.

By foodwinefashion