Recipe by dustcatcher
Served at the Main Street Bakery.
Top Review by kaec
I prepared this a little differently than written. I had made a huge loaf of wonderful challah bread that I wanted to get rid of so I took the remaining loaf and made huge slits in it, stuffed the slits with the butter and brown sugar, poured the cream (used milk) and eggs (used egg substitute) and vanilla mixture over the top, then sprinkled cinnamon over the top. Chilled overnight then popped it in the oven in the morning. This was so incredibly delicious. I completely forgot to put syrup on mine but hubby said it was wonderful with syrup too. Going to make challah loaves just for this recipe! Thanks!!!
- 12 slices white bread (homemade, day-old)
- 8 ounces butter (chilled and sliced)
- 9 ounces light brown sugar
- 1 teaspoon cinnamon
- 10 ounces heavy cream
- 4 large eggs
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon cinnamon
Directions See How It's Made
- Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
- Mix the cream, eggs, vanilla and remaining cinnamon together to make a batter.
- Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
- Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.).
- Place loaf pan on some paper towels in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
- Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.