Ingredients
- 2 loaves challah bread, cut into 1-2 inch pieces *
- 6 large eggs
- 1 ½ cups whole milk
- ¼ cup sugar
- 1 Tablespoon vanilla extract
- ½ teaspoon cinnamon
- Pinch nutmeg
- ¼ teaspoon salt
- 2 cups of fresh or frozen blueberries
Topping
- 4 Tablespoons melted unsalted butter
- ¼ Cup light brown sugar, packed
- 1 Teaspoon cinnamon
Mix ingredients together until brown sugar dissolves.
Directions
Whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
Place challah in large bowl. Pour egg mixture over challah and gently fold until all bread has been coated. Add blueberries to bowl and fold them into challah mixture. Spoon mixture into a 9 x 13-inch pan that has been sprayed with cooking spray. Spread mixture evenly in
pan. Drizzle topping over the mixture. Bake 30 – 40 minutes or until center is set. Serve warm with maple syrup or honey.
The casserole freezes and/or reheats well. Serves 8 – 10.
*You can substitute raisin bread or other favorite bread. You will need about 20 cups of bread chunks.
