Cinnamon French Toast Casserole
Jan. 2nd, 2011 08:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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Every year I throw a big brunch on New Year's Day. This is a favorite and it gets devoured. It's easy to make and the only skills required are ripping (or cutting) bread into pieces and beating eggs. It's best made 4-24 hours prior to baking and can handle being served in a heated chafing dish for quite a while.
Ingredients
Serve with REAL maple syrup, or even a berry syrup.
Ingredients
- One 16 ounce loaf of cinnamon toast bread
- One dozen eggs
- 3 cups milk (I used 1%, but any type will do)
- 1 teaspoon vanilla
- 4 teaspoons sugar
- 3/4 teaspoon salt
- Tear or cut the cinnamon toast into bite-sized (1") pieces and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
- Beat together the rest of the ingredients and pour over the bread, making sure all the bread gets thoroughly wet.
- Cover the pan and refrigerate 4-14 hours
- Bake 60 minutes uncovered in a 350 F oven or until center has set. Center should not appear runny.
Serve with REAL maple syrup, or even a berry syrup.