1lbloaf french bread, cut into 1 inch cubes (about 10 cups)
8eggs
3cupsmilk
1tablespoongranulated sugar
½teaspoonsalt
1teaspoonvanilla extract
For the topping:
2tablespoonsunsalted butter, cut into small cubes
3tablespoons granulated sugar
2teaspoonscinnamon
To serve: maple syrup
Instructions
Place the bread in a greased 13x9 inch baking dish.
In a large bowl, whisk together the eggs, milk, 1 tablespoon granulated sugar, salt, and vanilla extract. Pour the mixture over the bread cubes.
Press the bread cubes lightly with your hands so that they soak up the vanilla custard.
Cover and refrigerate overnight (or for at least two hours).
When you're ready to bake the casserole, preheat the oven to 350°F.
Uncover and dot the casserole with the butter cubes, then sprinkle with cinnamon sugar.
Bake for 45–50 minutes, or until the top is golden brown and the custard is set.
Let stand for 5 minutes, then cut into slices and serve with maple syrup.
Video
Notes
Want to add mix-ins? Add half of a cup of chocolate chips or 1 cup of fresh fruit (like blueberries or sliced strawberries) along with the bread. Pour the custard over the top and proceed as directed in the recipe above. You can make this recipe dairy-free by substituting almond milk or soy milk in place of the cow's milk. Also, replace the butter on top with a vegan (non-dairy) butter. To best reheat the casserole, place any leftovers in the casserole dish into a 350°F. Bake until warm throughout (about 15–20 minutes for larger sections of the casserole, or 5–8 minutes for individual slices). You can also microwave individual slices for 1–2 minutes on high.