[We didn’t do this (this time), but you can also add 1-3 Tablespoons of Bailey’s, Cointreau, Frangelico, Chambord, Creme de Cassis or Grand Marnier for an added kick of flavor… or 1-2 teaspoons of vanilla or almond extract. Nuts and raisins/dried fruit also possible.]
1. Using a stick of butter, lightly grease a pan that will keep your slices of bread snugly fit together (I used a 6-inch circular cake pan)
2. Set down bread in 1-2 layers, snugly-packed.
3. Whisk together milk, egg(s), sugar, salt, and liqueur/ extract. Pour over the bread, and sprinkle with a little (or a lot) of cinnamon and sugar.
4. Tightly cover in plastic wrap and though you’re supposed to let it soak overnight, we were too
eager to make it, we let it soak in the fridge for maybe 15 minutes. (I mean, we’d JUST gotten our hands on some milk! It was “no problem!” for the challah earlier that week, but definitely necessary for this recipe… so we just said “what the heck!” and made it our way, which made for a pleasant surprise at the end)
5. We baked it at 425 degrees F for 30 minutes, covered in aluminum foil (which you don’t have to do… we just felt like it… to avoid any possible egg mess).
6. When we pulled it out of the oven we were surprised to find our eggy-milk mix had come together to a custardy, flan-like consistency! It was sweet and velvety the way flan should be, but less sweet. Cut up pieces to serve, crumble flan-like goodness atop your plate, and lightly dust with confectioner’s sugar. Add a little maple syrup and you’ve got yourself brunch!