Lightly beat eggs in a medium bowl. Whisk in milk, sugar, vanilla and cinnamon, if using. (Vegan version: In a small bowl, whisk ¼ cup cold milk with cornstarch until completely smooth. In a separate bowl, whisk together remaining 1 3/4 cups milk, sugar, vanilla and cinnamon. Once combined, stir in cornstarch mixture).
Pour milk mixture over the bread, toss to combine and let sit for 30 minutes.
Bake for about 35-45 minutes until golden brown and the liquid has set.
Recipe courtesy of Food Shift, an Alameda-based nonprofit developing practical solutions that reduce food waste, nourish the community, and provide jobs.
For more holiday leftovers recipes and tips to make the most of the food you love, visit www.StopFoodWaste.org, a project by Alameda County public agency StopWaste.
Each month, Alameda Backyard Growers offers Alameda Sun readers an article on topics like food growing, preservation or cooking, or sustainable gardening. This month, in honor of our favorite eating feast, we’ve asked our frequent collaborators at StopWaste to share ways to make the most of our food (and turn them into tasty treats) over the winter holidays. Your friends at ABG.