French Toast Casserole

French Toast Casserole

A great way to wake up in the morning and it pairs well with any type of eggs and some crisp slab bacon wouldn’t hurt. 9 by 13-inch ovenproof baking dish, lightly greased with butter/350degree oven

Ingredients

1 loaf of good quality, bakery white bread (with a light crust and soft but substantial interior that won’t fall apart in the custard)

2 cups half and half

1 cup milk

4 extra large eggs

1 teaspoon ground cinnamon

2 teaspoons pure vanilla extract

2 Tablespoon raw sugar

2 Tablespoons unsalted butter, chilled, diced 

¼ inch

Instructions

Using a serrated knife cut the bread into 12 slices (about 1-inch thick) and then cut each slice into quarters (first vertically and then horizontally so you get mini toast-shaped rectangles). 

To dry out the bread (so it won’t turn to mush in the custard soak): arrange on baking sheet and leave out overnight (or lightly toast in low heat oven).

Mix together the half and half, milk, eggs, cinnamon, and vanilla in a medium bowl. Working inthree batches, add the bread to the custard mix, gently folding each batch and allowing thebread to sit long enough to soak up the mix, about 2 minutes. 

Pull the mini toasts out of the custard and hold above the bowl letting them drain off for a few seconds and then lay evenly into the casserole, scattering some of the raw brown sugar over.

Repeat until all of the bread is in the casserole. Pour any remaining custard mix over the bread and dot with butter. Bake until the custard has set and the tips and edges of the bread are golden, 25 to 35 minutes. Drizzle with warm syrup and serve.