Cut challah into 6 thick slices. Beat the eggs and mix in the sugar, milk and vanilla. Spray a 13x9 baking pan and arrange the challah at the bottom of the pan. Pour the egg mixture over the bread evenly. Cover with plastic wrap and refrigerate overnight. Before baking, sprinkle the top with cinnamon. Bake at 350? for 45 minutes to 1 hour. Sprinkle with powdered sugar and serve. Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 228 (40%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1059.5mg||326 %|
|Sodium 360.8mg||12 %|
|Potassium 380.5mg||10 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.6g|
|Protein 32.3g||46 %|
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Calories per serving: 576
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