– 1 lb loaf french bread – 8 eggs – 3 cups milk – 1 tablespoon white sugar – ½ teaspoon salt – 1 teaspoon vanilla extract For the topping: – 2 tablespoons butter – 3 tablespoons white sugar – 2 teaspoons cinnamon

Cut the bread into 1 inch cubes. You will have about 10 cups.  Place the bread into a greased 13x9 inch baking dish.

Whisk together the eggs, milk, 1 tablespoon granulated sugar, salt, and vanilla extract. Pour the mixture over the bread cubes.  Refrigerate overnight (or for at least 2 hours).

Preheat the oven to 350°F. Dot the casserole with cubes of butter, then sprinkle with cinnamon sugar. Bake for 45–50 minutes, or until the top is golden brown and the custard is set.

Let the casserole sit for 5 minutes, then cut into slices. Serve with maple syrup for drizzling on top.