Page 34 - untitled

Bubbie’s Baked French Toast
Lenef Family, Belmont, MA
“My mother loved to bake and cook all kinds of things. She served this dish for many brunches, and I carry on with this tradition! This recipe is simple, but everyone loves it!”
Lori Lenef
INGREDIENTS Serves 6 to 8
Unsalted butter, at room temperature
1 day-old loaf challah, cut into slices 1 1⁄2 inches thick
2 1⁄2 cups milk
6 large eggs
1⁄2 cup sugar
1 tablespoon vanilla extract
PREPARATION
1. Spread butter on one side of the bread slices. Place the slices, buttered side down, in a Pyrex baking dish. In a bowl, whisk together the milk, eggs, sugar and vanilla and pour over the bread. Cover and refrigerate over- night.
2. Preheat oven to 350°F.
3. Uncover the dish and bake until the bread is puffed and golden on top, 35 to 40 minutes. The bread will rise and, when removed from the oven, will fall back
down. 28 – TASTE OF HOME