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

1. 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.

2. 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.

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