- 2 tablespoons unsalted butter, melted
- 1 cup milk
- 3 eggs
- 1 orange, zested
- 1 tablespoon sugar, plus more for sprinkling
- pinch salt
- 1 small loaf challah, sliced
- Raspberries, optional
The night before, spread melted butter on the bottom of a 9-inch square pan. In a large bowl whisk milk, eggs, zest, sugar and salt. Dip slices of challah in the milk mixture and arrange in the pan until full, being careful not to overstuff it. Pour remainder of milk mixture over challah slices. Cover and refrigerate overnight.
In the morning, preheat oven to 350ºF. Sprinkle sugar over the challah and add berries. Bake for 40 minutes, until golden on top.