French Toast Casserole

Saturday’s breakfast was fun. Always great conversation, and these guys can make me laugh like nobody else. Guys are just plain funny!  Period!  

A few officers were off with family high school graduations (it’s that time of year), and the Sgt. had just left for a much needed vacation. 

Thank you to my long-time friend, Diane, for sending me this recipe. I love it when my friends send me breakfast recipes with my officers in mind. It's their way of contributing and I know they're thinking of me. This is always a big hit at an AHOP breakfast and a change-up from the applesauce pancakes that I usually make. It takes a little prep work the night before, but it's all easy.  It kind of has the texture of a bread pudding. Like pancakes, it is best when served hot. Microwaves nicely too.

Enjoy!

Adapted from Taste of Home Recipe
12 Servings  (more like only 8 servings for hungry men)

Ingredients

• 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
  Note:  This bread can usually be found in your grocery store's bakery section.  I used the Harris Teeter French bread loaf – only $1.67/loaf!  It’s a 13 oz. loaf and I used almost all of it.  Discard the ends.  I cut the bread into approx. ¾” slices, then cut those slices into thirds (width wise) and then cut into cubes.  Stack 2-3 slices when you cut - goes quicker that way. 
• 8 eggs
• 3 cups milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt, optional (I didn't add salt)
• Pecan chips, optional 

Topping

• 2 tablespoons butter – I used more like a half a stick of  butter, and once you start slicing the butter for your casserole, you'll see why.  2 tablespoons doesn't go far in a 13 x 9 pan.  
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional -- Optional ?? Yeah, right....this is not optional!
• Mixing the cinnamon and sugar is just one of the little things you can do the night before. Keep it in
  a small air tight container.  

Directions

• Place bread cubes in a greased 13" x 9" baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread.
  I took a fork and lightly pressed all the bread cubes into the egg mixture so each piece got saturated pretty good. 
• Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover with foil and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired.