The Jewish Cookbook | Recipes From Around The World

Recipe Ingredients:

8 eggs
1 quart 2 percent milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/3 cup sugar
Non-stick cooking spray
24 slices challah, plus broken pieces
8 pats butter, room temperature
1 Rome apple, skinned, cored - cut into 1/4" slices
1/2 cup golden raisins

1. In a large bowl, beat eggs until foamy. Add milk, cinnamon, vanilla and sugar beating well. Put aside.

2. Coat a 13 x 9 x 2 - inch baking dish with cooking spray.

3. Buttering one side of 8 slices of challah, place in baking dish buttered side down. Pieces may overlap. Fill spaces between slices with broken pieces of challah.

4. Scatter half of apple slices and half of raisins on top. Pour 25 percent of milk mixture over this layer.

5. Cover with another eight slices of unbuttered challah, repeating steps for first layer. Pour another 25 percent of milk over top.

6. Cover with last eight slices, repeating steps again. Pour remaining milk evenly over top.

7. Dust with cinnamon and dot with remaining butter.

8. Bake at 325 degrees Fahrenheit for 80 minutes until top browns and custard sets. Remove from oven and cover with foil. Cool 30 minutes before slicing.