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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 47 days, which is 6 weeks and 5 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Stacey V..
Challah French toast bake
Ingredients
- 1lb challah (cubed)
- 6 eggs
- 2/3 cups sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups milk
Directions
- Heat oven to 350 degrees. Cube the stale bread or dry out cubes by leaving out overnight or in heating oven.
- In a large bowl, mix eggs, and add vanilla, sugar, salt and milk.
- Grease 2-quart lidded baking dish. Mix half of bread cubes with half of egg mixture. In the large bowl, add remaining bread to remaining egg mixture. Allow bread to stand for several minutes to soak up liquid. Once liquid is absorbed, dump contents of large bowl into baking dish and mix together.
- Place lid on baking dish and bake for 20 minutes at 350. Uncover and bake another 15-20 minutes until edges brown. Edges will be firm and crunchy while center of challah bake will be soft and gooey.
- Heat oven to 350 degrees. Cube the stale bread or dry out cubes by leaving out overnight or in heating oven.
- In a large bowl, mix eggs, and add vanilla, sugar, salt and milk.
- Grease 2-quart lidded baking dish. Mix half of bread cubes with half of egg mixture. In the large bowl, add remaining bread to remaining egg mixture. Allow bread to stand for several minutes to soak up liquid. Once liquid is absorbed, dump contents of large bowl into baking dish and mix together.
- Place lid on baking dish and bake for 20 minutes at 350. Uncover and bake another 15-20 minutes until edges brown. Edges will be firm and crunchy while center of challah bake will be soft and gooey.
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