Challah French Toast Strata 
1 loaf Miller’s Artisan Challah bread
8 eggs
2 cups heavy cream
1 cup milk
3/4 cup orange juice
4 teaspoon orange zest
½ teaspoon nutmeg
1 ½ teaspoon cinnamon
3 tablespoons vanilla
1/4 cup butter, softened
Les Comtes de Provence Apricot Spread
Mascarpone
In a large mixing bowl whisk eggs, cream, milk, orange juice, zest, nutmeg, cinnamon and vanilla until eggs are beaten and mixture is well combined.
Cut Challah into large cubes and layer into two buttered 9” x 13” pans. Pour liquid mixture
over the top of each pan and press down slightly. Cover and refrigerate overnight.
Preheat oven to 350ºF. Uncover pans, dot with butter and bake for 35 minutes or until top is golden brown and puffy. Remove from oven and top with the apricot spread.
Serve warm with a dollop of mascarpone.
BETTER FOOD