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Ingredients
- 1 quart cream
- 8 x egg yolks
- 3 Tbsp. vanilla (3 to 4)
- 27 ounce challah loaf
- 3/4 c. sugar
- 2 Tbsp. butter melted
Directions
- Grease a 10-inch springform pan. Wrap bottom and outside of pan with foil, reserving sufficient foil to cover top of pan during baking. Slice challah bread into 1-inch thick slices. Set aside. In a large bowl or possibly mixer, combine cream, vanilla, sugar and egg yolks. Beat to mix well. Place 1/4 of the bread slices into pan layering in a circular pattern. Pour egg mix over top of bread till bread is completely soaked. Repeat layering and soaking process till pan is full. Weigh bread down with a plate anchored with a full food can, and chill 1 hour. Remove plate and can and cover top of pan with foil, sealing airtight. Place pan in water bath and bake 1-1/2 hrs in an oven preheated to 325 degrees. Remove foil, cold and chill. When fully chilled, remove from pan, wrap in plastic wrap and chill till ready to use. Just before serving, preheat oven to 350. Cut the bread round into 7 wedges. Brush each wedge with melted butter, place on baking sheet and bake 10 min or possibly till completely warmed (or possibly hot in microwave).
- Makes 7servings.
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