Loaf of challah bread

5 eggs

3 tablespoons sugar

2 teaspoons vanilla

3 cups of  2 % or whole milk

3 cups of fresh or frozen berries (I used frozen raspberries, blueberries & blackberries)

Crumb topping:

¾ c flour

½ c brown sugar

¾ c quick oats

1 teaspoon cinnamon

½ c (1 stick) butter, softened

Spray 9 x 12 pan with pam.  Place torn challah in baking dish, dish should be ¾ full.

In a medium mixing bowl, lightly beat eggs, sugar and vanilla.  Add the milk and mix, pour over the bread.  Cover dish and refrigerate overnight.

Combine crumb topping ingredients in a bowl, cut together until a coarse crumb mixture forms.  Put in a plastic baggie and store in refrigerator until morning.

In the morning, stir the bread in the pan and press down to cover the bottom of pan again.  Sprinkle fruit on top and then the crumb mixture over the fruit.

Bake at 375 degrees (if using a glass pan 350 degrees) for about 55-60 minutes, until the center is set.  I put mine in a cold oven.

Sprinkle with powdered sugar and enjoy!  The leftovers are also good cold.

Camellia Rose Inn Bed and Breakfast

205 SE Seventh Street

Gainesville, FL  32601