One 1-pound loaf challah bread, sliced 1/2 inch thick. 3/4 cup plus 3 tablespoons strawberry jam or preserves. 4 large eggs. 1/2 cup sugar. 2 1/2 cups plus 1 tablespoon whole milk or half-and-half. Preheat the oven to 200C (180C fan / 390F). Make sure the oven shelf is in the middle of the oven. Cut 10-12 bread slices into suitable size pieces so that they will fit in the tray in two layers. Grease the oven dish with a small amount of butter. Put the milk, cream, eggs and sugar in a bowl. Whisk together.
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1. Preheat oven to moderately slow, 160°C. Lightly grease a shallow 2 litre ovenproof dish. 2. In a medium saucepan, combine cream, milk and caster sugar. Scrape seeds from vanilla bean and add seeds to pan with pod. Stir over medium heat 2-3 minutes, until sugar dissolves and mixture is hot. Remove and discard pod. 3.. Instructions. Pre-heat oven to 190 degrees celsius/ 375 degrees fahrenheit. Grease the baking dish with butter. Cut crusts off bread and slice each slice in half diagonally. Butter both sides of the bread. Arrange half the bread in the dish and sprinkle with half the sultanas.
