French Toast Bread Pudding

This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!

• Ready In: 2 hrs 15 mins
• Serves: 18
• Yields: 18 pieces

Ingredients

• 24  slices  challah, sliced thick
• 8  large eggs
• 1⁄2 cup brown sugar
• 1⁄2 cup granulated sugar
• 2  teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 4  teaspoons vanilla extract
• 2  cups buttermilk
• 12  eggs
• 4  cups granulated sugar
• 1⁄2 cup butter, melted
• 4  teaspoons pumpkin pie spice
• 1  teaspoon salt
• 2  tablespoons vanilla extract
• 8  cups milk

Directions

1. Preheat the oven to 350 degrees.
2. In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
3. Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
4. Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
5. In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
6. Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
7. Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
8. Take out and uncover. After it cools completely, it can put in the refrigerator.
9. Enjoy!