Recipe and Photo by Susan Ragognetti and Robin Chase
1 loaf Challah bread
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
1 tsp. vanilla
Cut about six to eight — enough to fit your pan — one-inch-thick diagonal slices of Challah bread. Whisk together eggs, milk, vanilla, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard overnight.
In the morning, preheat oven to 425°F. Bring mixture to room temperature and sprinkle bread with sugar and dot with butter.
Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve with maple syrup and fresh fruit.