This is sooo good. It’s worth saving a challah from Shabbos. I’ve made it pareve but you could use dairy ingredients instead if you want.

1 cup brown sugar
1/3 cup margarine
¼ cup amaretto
2 tablespoons corn syrup
1 challah, cut into 8 slices
4 eggs
2 cups nondairy creamer
1-1/2 teaspoons vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, combine brown sugar, margarine, amaretto and corn syrup. Bring to a low boil and cook for 1 minute. Pour into prepared baking dish. Arrange bread slices over mixture.
In a medium bowl, whisk together eggs, creamer, vanilla, nutmeg and cinnamon. Pour over bread slices, making sure all are moistened. Cover and chill for 24 hours.
Preheat oven to 350 degrees. Bake for 45 minutes. Let stand 10 minutes before serving. Best served immediately.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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