Overnight Challah French Toast

1 loaf Challah bread, torn into large chunks, enough to almost fill a 9 x 13" pan
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)

Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened

Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.

Grease a 9 x 13" baking dish. Place torn challah in dish.

In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.

In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)

Serves 16.

Adapted from Camellia Rose Inn Cookbook, p. 24.