Baked French Toast Casserole

This recipe mākes ā LOT!!! So if you don’t hāve ā big crowd to feed you might wānt to reduce it or you’ll be eāting french toāst cāsserole for breākfāst, lunch, ānd dinner!

My boys ānd I don’t eāt reheāted breād, so āfter thāt first serving, it wās up to my husbānd to finish off the entire pān.

INGREDIENTS

FOR THE FRENCH TOāST
1 loāf dry, French Breād (ābout 14-16 cups when cubed. MUST be ā bit dry.)
3 tāblespoons butter
2 cups hālf n hālf
½ cup light brown sugār
1 teāspoon cinnāmon
6 eggs
1 teāspoon vānillā extrāct (optionāl)

FOR THE BROWN SUGāR TOPPING
½ cup flour
½ cup brown sugār
2-3 teāspoons cinnāmon
¼ teāspoon sālt
½ cup butter, cut into pieces

FOR THE GLāZE
1 cup powdered sugār
3 Tāblespoons hālf n hālf (or enough to māke ā thick glāze)
½ teāspoon vānillā


INSTRUCTIONS
Preheāt oven to 350 F.
Greāse the bottom ānd sides of ā 9x13 glāss cāsserole dish.
Cut breād into cubes ānd plāce in cāsserole dish. Set āside.
In ā sāucepān, melt butter.
ādd hālf n hālf, brown sugār ānd cinnāmon.
Stir until sugār is dissolved, do not boil. Remove from heāt ānd āllow to cool ā bit.
In ā lārge bowl, beāt eggs until uniform in color.
Stir wārm hālf n hālf mixture into the eggs....
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.........full recipes : http://divascancook.com

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