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A comforting, old fashioned dessert made from leftover challah, eggs, milk, rum soaked raisins and a pop of lemon zest. Brings back warm memories.
14 oz stale challah, torn into 2 inch cubes (I usually leave it out overnight so it becomes very dry)
4 cups whole milk
5 tablespoons unsalted butter
3/4 cup granulated sugar
5 large eggs, beaten
1 1/2 cups golden raisins
1/4 cup rum
1 tablespoon grated lemon zest
1/4 teaspoon cinnamon
1 teaspoon vanilla extract or vanilla paste
Pour bread into a large bowl.
Place milk, butter and sugar in a medium saucepan and bring to just a light boil. Remove from heat and pour over bread. Let sit for 2 hours.
Meanwhile, place raisins in a small bowl, pour rum on top and add only enough warm water to cover. Let sit for 20 minutes and drain.
After 2 hours, preheat oven to 375 degrees F. Spray a 2 qt casserole dish with canola oil.
Remove bread from milk mixture, squeezing out excess, and place in another large bowl. It will be goopy. Add eggs, raisons and lemon zest. Stir well to combine.
Add the vanilla and cinnamon and mix thoroughly.
Pour into prepared casserole dish. Bake for 45 minutes.
Serve warm.
(Reheating leftovers in the microwave works well)
