french toast casserole

Ingredients:

8 ounces cinnamon raisin bread 

4 large eggs

1 cup half-and-half

½ cup whole milk

1 tablespoon brown sugar

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Dash ground nutmeg

Dash of kosher salt

Confectioners’ sugar for dusting (optional)

Maple syrup, for serving

Directions:

Generously butter an 8x8 -inch baking dish.

Tear the cinnamon raisin bread into large bite-size pieces. Arrange in the prepared baking dish.

In a large bowl, combine the eggs, half-and-half, milk, brown sugar, vanilla, cinnamon, nutmeg and salt and whisk until well combined. 

Pour the milk mixture over the torn bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.

The next day, preheat oven to 350 degrees. Remove the plastic wrap. Bake for 40 minutes, until puffed and lightly golden and set in the center. If the top gets too dark when baking, tent with foil. Let stand for 10 minutes before serving. Dust with confectioners’ sugar and serve with maple syrup. 

Serves 4

(Recipe can easily be doubled. Prepare and bake in a 9x13-inch baking dish.)