French Toast Casserole

From March 14, 2009:  I made this bread pudding-like dish for breakfast this morning and it turned out good.  I used sliced bread and hamburger buns and you couldn’t tell much of a difference.  I had to cook the casserole a little longer than the recipe says because the middle was still kind of wet after 50 minutes. I think I got the recipe from Penzey’s One magazine, but I’m not for sure.  Serve with warmed syrup.

French Toast Casserole

5 cups bread cubes
4 eggs
1 1/2 cup milk
1/4 cup sugar, divided
1/4 tsp. salt
1 tsp. vanilla
1 T. butter
1 tsp. cinnamon

Preheat oven to 350 degrees.  Lightly grease an 8 X 8 baking dish.  Line the bottom of the dish with the bread cubes.  In a large bowl, beat together the eggs, milk, 2 T. of sugar, salt, and vanilla.  Pour the mixture over the bread.  Dot with butter.  Let stand for 10 minutes.  Combine the remaining sugar with the cinnamon and sprinkle over the top.  Bake for 45 to 50 minutes, until top is golden.  Serve with syrup and fresh fruit.


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