Ingredients

1 Loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here
3 cups Whole milk
3 Eggs
3 tablespoons Sugar
1/2 teaspoon Salt
Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits. I have to add that the glug of Triple Sec, zest of half an orange and splash of almond extract combination is my favorite yet. I soaked it only for an hour or so and used 1% milk in lieu of whole, and you’d never have known the difference.

Description

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