Makes 6 servings
- 1 pint milk, warm
- 4 eggs, large, beaten
- 2 egg yolks, large, beaten
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 3 cups challah, preferably 1 to 2 days old, cubed
- 1/3 cup raisins
- Preheat the oven to 325ºF.
- In a large bowl, whisking constantly, combine the milk and eggs. Add the sugar and vanilla and whisk until well-combined. Add the bread cubes and the raisins, and gently mix to combine.
- Butter a 9×13-inch baking dish. Pour the bread mixture into the baking dish, cover with foil, and set aside to rest for at least 15 minutes.
- Bake until the custard is slightly firm, about 30 minutes. Set aside to cool slightly before serving.
Makes 8 servings
- 1 cup whole milk
- 1/2 vanilla bean
- 1/3 cup sugar
- 3 egg yolks
- Bring the milk, vanilla bean, and half of the sugar to a boil. Be sure to watch for scorching.
- In a heat-safe bowl, combine the egg yolks with the remaining sugar and pour 1/4 cup of the hot milk into the egg mixture to temper it. Whisk to combine. Add the tempered egg mixture back into the hot milk, whisk to combine, and return to a low heat.
- Stirring constantly with a wooden spoon, heat the mixture to 165°F, or until it coats the back of a wooden spoon. Remove immediately from the stove. Strain through a fine-mesh sieve into a container that is set into an ice bath.