French Toast Casserole
By Carley Wegner
Thursday, May 01, 2008
For my next recipe I thought I would venture into the breakfast world. I got this recipe from my sister Erica. I love to make it when I have company staying with us because like the other’s I have shared with you… it is so easy to make and it easily serves 4-6 people. I like to serve fresh fruit with it as well. I hope you enjoy and don’t forget, breakfast can also make a good dinner for a change!!!
French Toast Casserole
1 Loaf of Pepperidge Farm Cinnamon Bread
6 Large Eggs
1 ½ Cups of Half and Half
1 ½ Cups milk
1 Tsp. Vanilla
5 Tsp. Butter
Directions:
Grease 9 X 13 casserole dish. Cut up loaf in squares and save 1 ½ cups in zip lock bag, Mix eggs, vanilla, half and half, milk in bowl. Pour over bread in pan and press down. Refrigerate over night!! The next morning melt butter and pour into your zip lock bag with bread and shake so butter covers all of bread cubes. Then put cubes on top of dish.
Bake for 45-50 minutes at 375. Serve with syrup!
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