Guess What We're Having For Breakfast

French Toast Casserole

1/2 regular loaf challah or egg bread, roughly torn into 1/2-inch bits (about 6 cups); day-old or slightly stale is fine here

6 eggs

2-1/4 cups milk

1/3 cup brown sugar

1-1/2 tsp vanilla

1/2 tsp cinnamon

1 tbsp butter

Generously grease an 8 or 9-inch square baking dish.

Dump the torn bread bits into the baking dish, spreading them out into an even layer. In a medium-sized mixing bowl, whisk together the eggs, milk, brown sugar, vanilla and cinnamon. Pour over the bread in the dish and pat down lightly so that the bread begins to absorb the egg mixture. Dot the top with the butter, cover with foil and refrigerate over night.

In the morning, place the foil-covered baking dish into a cold oven, then turn the oven on to 350F. Bake, for 30 minutes. Remove the cover and continue to bake for another 30 to 35 minutes or until puffed in the middle and lightly browned. Serve immediately, drizzled with maple syrup.

Makes 4 to 6 servings

**Thank you to Today's Parent magazine for providing this yummy recipe!**
http://recipes.todaysparent.com/tprecipe/tp/article.jsp?recipeId=5829