Ingredients
1cupbrown sugar
¼cupwater
cooking spray
10ozChallah bread,sliced, 1-inch thick
2large eggs
1cupegg substitute
1½cups1% milk
1½tspvanilla extract
1tspMyers’s rum,optional
¼tspsalt
1tsppowdered sugar
1tspcinnamon powder
Preparation
In a small heavy saucepan, melt brown sugar and water over medium-low heat. Stir for about 1 minute until smooth and melted. Pour into a 13×9-inch baking dish coated with cooking spray.
Arrange and fit the bread slices in one layer in the baking dish.
In a large bowl, add the eggs, egg substitute, milk, vanilla extract, rum, salt, and cinnamon powder. Whisk until well combined, then pour the mixture evenly over the bread.
Cover the bowl and refrigerate for at least 8 hours or overnight.
Preheat the oven to 350 degrees F and bring the refrigerated bread to room temperature.
Bake uncovered for 40 to 50 minutes until puffed and edges are pale golden in color.
Sprinkle with cinnamon and powdered sugar.
