Categories: Breakfast
Ingredients
- 8 large eggs
- 2 cups half-and-half
- 1 cup eggnog
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 tbsp vanilla extract
- 1 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 loaf challah bread, sliced 1/2 inch thick
- 3 tbsp turbinado sugar
- Confectioners' sugar, for dusting
- Whipped cream and/or maple syrup, for serving
Directions
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Whisk the eggs in a large bowl. Whisk in the half-and-half, granulated sugar, brown sugar, vanilla, 1 tsp nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 9×13-inch baking dish, shingling the slices. Pour the egg mixture all over the challah and gently press down. Cover with plastic wrap and refrigerate overnight.
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Preheat the oven to 350. Combine the turbinade sugar and remaining 1/2 tsp nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35-40 minutes. Let sit 10 minutes. Dust with confectioners’ sugar. Serve with whipped cream and/or syrup.