This is one of my favorite recipes. For the last couple of weeks, I have been saving the ends of all the store-bought bread loaves, both white and wheat. When I finally had about half a loaf worth, I knew it was time to get to baking. Well, that and eggs. We don’t buy them very much so I had to wait for eggs. 🙂
As usual, I only loosely follow recipes. I cut up all the bread into roughly 16 pieces. The smaller and more bite size, the easier to eat. I learned this the “hard” way. Since I had way more than 5 cups of bread pieces, I just crammed it all in. The milk mixture I kept accurate to the recipe as it was quite a lot as is even with extra bread. In my 8×8 glass pan, there was about 6-7 cups of bread. This just meant a more dense end result. I dotted the butter on top (no margarine in this house!) and spooned on a bit “too much” of the cinnamon sugar mixture. It’s in quotes because can there really ever be too much?
YUM.
So without further ado…. the “official” recipe
Ingredients
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly butter an 8×8 inch baking pan.
3. Line bottom of pan with bread cubes.
4. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
5. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
6. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Make it. Eat it. Love it.
Yum! I love French toast casserole! We did that for Christmas last year — after your raving over it inspired me — and it was so delicious.