Ingredients
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4 large eggs
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1 cup whole milk
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3 tablespoons honey
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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1/4 teaspoon kosher salt
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1/2 cup chopped walnuts
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1 loaf challah (about 1 lb), cut into 1-inch cubes
Instructions
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Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
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Prepare custard: Whisk eggs, milk, honey, vanilla, cinnamon, and salt until fully homogenized.
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Combine: Fold in challah cubes and walnuts. Ensure even saturation.
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Transfer: Pour into prepared dish. Press lightly to compact and promote uniform absorption.
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Bake covered (foil) for 30 minutes to prevent premature surface browning.
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Uncover and continue baking for 25–30 minutes, until the center is set and the top is golden brown.
Allow to rest 10–15 minutes before slicing to improve structural set.
Notes
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Use stale bread: Reduced moisture increases custard absorption without textural collapse. If fresh, cube and air-dry for several hours.
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Cube size control: Uniform 1-inch cubes promote consistent custard penetration.
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Covered baking phase: Prevents excessive Maillard reaction before internal custard sets.
This preparation is particularly associated with Hanukkah gatherings due to its richness and use of egg bread, but it also functions well as a brunch entrée when paired with fresh fruit or additional honey drizzle.
