1loaf Challah orreally, most any other soft bread that's a little on the sweet side, sliced in 1 inch slices.
3cupswhole milk
3eggs
3tablespoonssugar
1/2teaspoontable salt
3-6tablespoonsyour flavorings of choice. I used 3 each of Irish Cream and Grand Marnier. Dark rum would be interesting. Maybe dark rum and Cointreau. Or even just vanilla extract. It's all good.
Instructions
Generously grease a 9×13-inch baking dish. You can use butter - I just used canola spray.
Arrange bread in two tightly-packed layers in the pan. Cut one or two slices into small chunks to tuck into any gaps you may have in the layers.
Whisk milk, eggs, sugar, salt and booze or flavorings of your choice. Pour carefully over the bread, soaking the top layer and making sure plenty pools all around and within the bottom layer.
Sprinkle with cinnamon and sugar. Or maybe some nutmeg. Whatever sounds good to you. (I did cinnamon, which is sort of visible in the picture at the top of the page).
Wrap tightly with plastic wrap or foil and refrigerate overnight. The bread will absorb all of the luscious milk custard while you sleep.
Bake at 425°F for 30 minutes, or until puffed and golden.
Top with confectioner's sugar and cut into squares. Serve with warm maple syrup or top with fruit preserves.