INGREDIENTS:

6 C. torn brioche or challah bread

3/4 C. fresh ricotta cheese

2 C. half & half (or milk)

6 eggs

1/3 C. sugar

1 tsp. vanilla

1/4 tsp. salt

1 jar of any Tait Farm Berry Jam (or any Tait Farm Jam or Conserve)

Optional: fresh fruit for garnish

Butter a 2 qt. baking dish. Spread the bread in an even layer. Dollop the jam over the top of the bread and in the crevices. Whisk together the half & half, ricotta, sugar, vanilla, salt and eggs. Pour over the bread. Let sit for an hour or refrigerate for up to 12 hours. Bake at 350 degrees for 40 - 50 minutes or until set and golden. Cool slightly but serve while still warm.