The night before you plan to eat:
Slice the leftover challah thickly and place in a heavily buttered or greased baking dish.Delicious!
Make a custard by beating together about 1/2 cup milk, 2-3 eggs, 1/4 cup maple syrup, a dash of nutmeg and some salt.
Pour the custard over the challah. Refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Bake the French toast for about 30 minutes until the top is golden brown and crunchy. The inside will be creamy and soft but fully cooked.
Serve with maple syrup (Rik's favorite) or with Greek-style yogurt (my favorite).