This was very good. I liked the fact that I could prep it the night before and just pop it in the oven the next morning.
1 cup unpacked brown sugar
1/4 cup water
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk (I used skim)
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt (I omitted this)
1 tsp powdered sugar
1 tsp cinnamon
In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.
Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350° F. and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.
Top with cinnamon and powdered sugar