French bread (I’ve used all kinds of bread, including gluten-free)
8-12 eggs, depending on quantity of bread
3 C. milk
6 T. sugar
1 1/4 tsp. vanilla
6 T. butter
cinnamon
1) Grease a 9x13 pan. Cover the bottom (and mostly fill) with torn up bread.
2) Mix together eggs, milk, sugar, and vanilla. Pour over bread.
3) Chill 4-36 hours. (I usually do it overnight.)
4) Dot little pats of the butter, and sprinkle cinnamon (or cinnamon sugar for a fun treat!) all over the top before baking.
5) Do not preheat oven. Bake uncovered at 350 degrees until it is set up and the top has desired level of crispness, usually 45 min-1 hour.
6) Serve with maple syrup or butter and powdered sugar.
8-12 eggs, depending on quantity of bread
3 C. milk
6 T. sugar
1 1/4 tsp. vanilla
6 T. butter
cinnamon
1) Grease a 9x13 pan. Cover the bottom (and mostly fill) with torn up bread.
2) Mix together eggs, milk, sugar, and vanilla. Pour over bread.
3) Chill 4-36 hours. (I usually do it overnight.)
4) Dot little pats of the butter, and sprinkle cinnamon (or cinnamon sugar for a fun treat!) all over the top before baking.
5) Do not preheat oven. Bake uncovered at 350 degrees until it is set up and the top has desired level of crispness, usually 45 min-1 hour.
6) Serve with maple syrup or butter and powdered sugar.
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