This recipe is a hybrid of Bread Pudding and French Toast. I make it the night before and pop it in the oven when I grab my first cup of coffee. By the time everyone is up and dressed its out of the oven. A variety of toppings are popular – maple syrup, jam and cinnamon.

1 loaf of challah bread cut into large cubes

6 cups low fat milk

6 eggs

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon vanilla extract

In a baking dish add cut up bread. In a mixing bowl add the remaining ingredients and combine well. Pour over bread – making sure to evenly coat. Cover with tinfoil and place in the refrigerator over night.

This takes about an hour to cook. Heat oven to 375. Cook Bread Pudding for 30 minutes remove tinfoil and finish cooking for another 30 minutes. Let sit for 5 minutes and serve.

My kiddos love maple syrup and jam on top.