This was an easy, make-ahead breakfast recipe that we both enjoyed. I'm sure this would be even better with fancier bread (French bread, cinnamon-raisin bread, brioche, etc.), but I needed to use up several slices of good ol' wheat bread before it went bad. Because I'm usually rushing around in the morning, I put everything in the casserole dish and let it sit over night, and then I baked it in the morning.
It's an easily adaptable recipe. Like I said, you can use different types of bread, or try half-and-half or cream or even egg nog (for a holiday twist) instead of milk. It's also easy to double or triple, depending on the size of your crowd. I hope you like it!
Easy French Toast Casserole
3 cups bread, cubed
3/4 cup milk
2 Tbsp white sugar
1/2 tsp vanilla
1/2 tsp cinnamon
Spray an 8"x8" pan with cooking spray, and place bread cubes in the pan. In a bowl, beat together eggs, milk, half the sugar, and vanilla. Pour egg mixture over bread.
If baking that morning, let the bread/egg mixture stand for 10 minutes. If baking later, refrigerate the mixture at this point.
When ready to bake, preheat oven to 350. Sprinkle bread/egg mixture with the cinnamon and remaining tablespoon of sugar. Bake for 50-60 minutes, or until top is golden.