Prepare a glass baking dish by spraying with non-stick baking spray
Tear your challah (or whatever bread you are using) into small pieces
Place the pieces of torn challah into the prepared baking dish
Whisk together the rest of the ingredients in a medium size bowl
Once whisked well, pour over the top of the challah, being sure to saturate the entire dish, pressing down the challah pieces as you go
Cover the baking dish with plastic wrap and let sit at least two hours up to 36 hours in the fridge
When ready to bake
Preheat oven to 350 degrees
While the oven preheats, make the topping by adding all the topping ingredients to a small bowl and mixing with a fork until a sandy like consistency forms
Evenly distribute the topping over the entire top of the custard and bread mixture.
Bake at 350 degrees for about 30 minutes. Uncover and bake another 10 minutes or so until the topping gets lightly browned.
Remove from oven and let cool a few minutes before serving.
Notes
The prep time and cook time is how long it takes to put together, please remember that you will need to let the custard and bread come together in the fridge for at least two hours, but overnight is even better.Serve this with lox and a veggie tray for a super easy breakfast, lunch or dinner.