Yield: 6-8 servings

Prep Time: 20 minutes

Level: Medium

Ingredients:

1 + 3 ½ tablespoons butter, softened
12-14 slices leftover challah (preferably stale!)
7 ounces Tnuva Crumbled Feta
½ cup dried fried onions
3.5 ounces peeled chestnuts, halved
5 ounces Tnuva Edam Cheese Slices, cut into small pieces
1 8-ounce container half-and-half
1 ¼ cup milk
3 eggs
1 tablespoon honey
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon nutmeg

Instructions:

1. Preheat oven to 325 ⁰F. Grease a 9” x 13” pan with a tablespoon of butter.
2. Spread the challah with butter and cut into quarters. Arrange half of the challah quarters on the pan, butter-side up. Sprinkle on top: 1/2 of the Feta cheese, 1/3 of the Edam cheese, 1/2 of the fried onions and 1/2 of the chestnuts. Cover with the rest of the challah. Sprinkle with the rest of the Feta, fried onions and chestnuts.
3. Beat the half-and-half with the milk, eggs, honey, herbs and spices. Pour the mixture on top of everything, making sure that all the challah is moistened. Let sit for 20 minutes so that the challah gets soft.
4. Put the tray in the oven and bake for 20 minutes. Remove from oven and sprinkle the remaining 2/3 of the Edam cheese on top. Return to the oven and bake for an additional 15 – 20 minutes, until nicely browned, and the center is set.