Tuesday, January 7, 2014

Overnight French Toast Casserole


1 loaf (1 lb.) French bread, cut into 1 in. cubes {I used a loaf of raisin cinnamon bread.}
8 eggs, lightly beaten
3 c. milk
4 teaspoons sugar
1 tsp. vanilla extract {or almond extract in place of}
3/4 tsp. salt

Place bread cubes in a greased 13 x 19 in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 min. before baking. Sprinkle cinnamon/sugar over all. Bake at 350 degrees for 45-50 minutes; covering the last 20 min. of baking. Bake until a knife inserted near the center comes out clean. Let stand 5 min. Serve with maple syrup if desired and/or sour cream. (we used Greek yogurt.)