Ingredients
2 cups milk
2 teaspoons unsalted butter, more for greasing pan
1 teaspoon vanilla extract
â…“ cup sugar
 Pinch salt
½ loaf challah bread, cut into 2-inch cubes
2 eggs, beaten
½ teaspoon cinnamon (optional)
½ cup raisins or other dried fruit (optional)
Tools Needed
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Bake with Me
Preparation
Adapted from NYT Cooking
Preheat oven to 350°F. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool, about 15-20 minutes.
Grease an 8x8 baking dish and fill it with cubed bread.
Add eggs to cooled milk mixture* and whisk; Stir in cinnamon (optional) or dried fruit (optional); pour mixture over bread and let stand at room temperature for 1 hour.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
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*Milk mixture needs to be completely cooled before adding eggs. If the milk mixture is still warm, the eggs will cook/scramble when added.