Let's say you baked challah, but could not finish the entire loaf at once and did not want to make a challah French toast. Here's an idea that I learned at Sur La Table for leftover challah (all measurements are just approximations).
left over challah, cubed
2 cups whole milk
sugar & cinnamon to taste
2 tablespoons raisins
1 apple, cored and cubed
1. Preheat the oven to 350.
2. Butter a baking pan.
3. Combine milk, eggs, sugar and cinnamon in a large bowl.
4. Add cubed challah, apples, raisins, and mix well.
5. Pour the mixture into the pan and bake for about an hour or until everything is cooked through and the top is browned and crisp. (You might want to keep the pan covered with aluminum foil for the first 30 minutes)
This is a really great dish for brunch** and holds well for breakfast the next day. I like it both cold and warm, and think it will be awesome topped with vanilla icecream.
**In fact, I brought it over to Wendy's on Sunday for girls' brunch.