I serve this as a kugel for yom tov or shabbos. As my family aren't big fans of potato kugels this is what I make instead. Most people remove the crust of the challah. I don't find it necessary and I think it gives the challah a nice color.
2-3 loaf pans
1 large challah
¾ cup oil
¾ cup sugar
1 vanilla pudding
1 Tbsp vanilla sugar
¼ cup coffee whitener
2 Tbsp sugar
1 tsp cinnamon
Soak the entire challah in bowl of water. Let it soak for 5 minutes. Squeeze out all excess water.
Combine the eggs, oil, sugar, vanilla sugar, pudding and coffee whitener.
Mix in the squeezed challah and mix well.
Pour into 2 or 3 loaf pans.
Sprinkle the cinnamon and sugar on top.
Bake at 350F for 1 hour uncovered.