nosh

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

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

Directions

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.