Serves 6 to 8.
Note: This recipe must be prepared in advance.
• 5 eggs plus 2 yolks (or 6 whole eggs)
• 2 1/4 c. whole milk
• 1/2 c. heavy cream (or use more milk)
• 3 tbsp. dark rum or orange juice
• 2 tsp. vanilla extract
• 3/4 tsp. grated nutmeg
• 1/4 tsp. kosher salt
• 1 loaf challah bread, sliced 1 in. thick, preferably stale (about 1 lb.)
• 1 c. packed light brown sugar
• 8 tbsp. unsalted butter, melted
Directions
In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
Preheat oven to 375 degrees.
In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.
Nutrition information per each of 8 servings:
Calories526Fat26 gSodium240 mg
Carbohydrates61 gSaturated fat14 gCalcium165 mg
Protein12 gCholesterol240 mgDietary fiber1 g
Diabetic exchanges per serving: 2 bread/starch, 2 other carb, 1 medium-fat meat, 4 fat.
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