1 large challah bread
8 eggs
3 cups milk
1/4 cup sugar
1 tablespoon vanilla
1 teaspoon salt
Top:
cinnamon
sugar
syrup
Cut the challah bread lengthwise and into 2" squares. Place lightly side by side in a 13x9x2" pan to make the bottom layer. Mix the remaining ingredients and pour over challah bread. Refrigerate overnight.
Preheat oven to 350 degrees. Dot with margarine and sprinkle with sugar and cinnamon. Bake for 45 minutes.
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