This contribution to our breakfast is usually the first dish to disappear. Special thanks to our daughter-in-law/sister-in-law Sarah for her fantastic recipe!
7 eggs, beaten
2 1/2 cups low-fat milk
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup flour
6 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup softened butter or margarine
Mix together the eggs, milk, sugar, vanilla, and cinnamon and pour over the challah.
The next day, bring the dish to room temperature. Preheat the oven to 375°. Meanwhile, combine the ingredients for the topping (flour, brown sugar, cinnamon, and softened butter), using a fork to make a crumbly mixture.
Sprinkle the topping over the casserole.
Bake for 40 to 50 minutes until the eggs are set. Serve warm.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 40-50 min
Recipe By: Andrea Marks Carneiro & Roz Marks
From: Jewish Cooking Boot Camp
Used with permission of Three Forks