French Toast Casserole Serves 6 to 8
1 loaf of French or Italian bread
8 large eggs
3 cups milk ( I use milk and that sugar free sweet Italian creamer)
4 teaspoons of sugar ( when I use the creamer I do not use sugar)
3/4 teaspoons salt
1 Tablespoon vanilla
2 Tablespoons butter, cut in small pieces
Grease a 13x9 pan. Cut bread into 1 inch thick pieces and arrange in one layer on bottom of pan. I cut as many as I can and try to squeeze them in without squeezing too much. Beat eggs with remaining ingredients except butter and cinnamon. Pour over bread in pan. Dot the top of each piece with butter and sprinkle with cinnamon. Cover with foil and refrigerate 4 - 36 hours. Bake, uncovered, at 350 degrees for 45-50 minutes, until puffy and light brown. Let stand for 5 minutes before serving. Top with hot maple syrup and serve with bacon or sausage.
I cut the recipe for this in half since there was just the four of us for brunch...and we needed to have room for Carrot Cake!
Looking forward to packing all these sunflower summer items away and arranging some Fall tablescapes.
Thanks for stopping by Our New Vista !