Overnight Baked French Toast Casserole

Mix ¾ c. sugar with 2 T. cinnamon and set aside

1 long loaf French Bread
1 stick no-salt butter
½ c. packed light brown sugar
8 lg. eggs
1 c. milk
1 c. half and half
1 T. vanilla
pinch salt

Slice French bread into 1 in. slices. Melt butter and pour into 13×9 baking dish. Sprinkle ½ of brown sugar on butter, then sprinkle generously with ¼ c. cinnamon/sugar mixture. Lay one layer of bread on top of cinnamon and sugar. Whisk together eggs with milk, half and half, vanilla and salt. Gently pour ½ of the egg mixture over layer of bread. Sprinkle top of bread slices with remaining ¼ c. brown sugar, followed by another ¼ c. of cinnamon and sugar mixture. Add remaining French bread slices in another layer and push down with the palm of your hand. Sprinkle with remaining cinnamon sugar mixture. Gently pour remaining egg/milk mixture over all. Cover tightly with foil and refrigerate overnight.

The next morning, bring dish to room temperature while heating oven to 350 degrees. Bake, covered, for 40 mins. Uncover and bake another 12 mins. Let rest for 5 mins. Dust with powdered sugar and serve with warm syrup.

Debbie Culp