Recipe by Kittencal@recipezazz
Make certain to use 1 to 2 day-old bread for this, I strongly suggest not to double the amounts and bake in a larger baking dish, make two separate recipes and bake in two 8 x 8-inch casserole dishes, if you prefer a sweeter taste then increase the sugar amount.
Top Review by dkuhlj
Amazing! This recipe turned out better than I imagined. Yes, I did prepare the night before, refrigerate and bake the next day. Mmmm... delicious! Excellent way to easily feed a large number of people. I got rave reviews. Following the suggestion to divide multiple batches into separate casserole dishes results in a crispy crust with a moist center. Definitely try this one!
- 1419.54 ml day-old bread cubes
- 118.29 ml raisins (optional)
- 4 large eggs
- 354.88 ml milk or 354.88 ml half-and-half cream
- 59.16 ml brown sugar, divided (can use more)
- 0.59 ml salt
- 7.39 ml vanilla
- 29.57 ml butter, cubed (1-1/2 tablespoon)
- 4.92-9.85 ml cinnamon
- maple syrup or pancake syrup
Directions See How It's Made
- Set oven to 350 degrees F (set oven rack to lowest position).
- Generously grease an 8 x 8-inch baking pan.
- Sprinkle the bread cubes into the baking pan, then sprinkle the raisins over the bread.
- In a bowl whisk together the eggs with milk 2 tablespoons brown sugar, salt and vanilla; pour evenly over the bread cubes.
- Sprinkle the butter cubes over the top.
- Allow to stand for 15 minutes.
- In s small bowl combine the remaining 2 tablespoons brown sugar with 1-2 teaspoons cinnamon; sprinkle over the top.
- Bake for 45-50 minutes or until golden.
- Serve warm with maple syrup or pancake syrup.