French Toast Bread Pudding

Ingredients

• 24 slices challah, sliced thick
• 8 large eggs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 4 teaspoons vanilla extract
• 2 cups buttermilk
• 12 eggs
• 4 cups granulated sugar
• 1/2 cup butter, melted
• 4 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• 8 cups milk

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.

3. 3

   Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.

4. 4

   Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).

5. 5

   In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.

6. 6

   Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.

7. 7

   Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.

8. 8

   Take out and uncover. After it cools completely, it can put in the refrigerator.

9. 9

   Enjoy!