Prep 15 mins
Cook 45 mins
I prepared this late one night when my daughter had a sleepover for 10 girls. It was a big hit the next morning with warmed maple syrup. Next time I'll serve some sliced fruit or summer berries alongside. Prep time does not include overnight refrigeration.
- Preheat oven to 300. Cut bread into 1-inch slices, then cubes. Spread on a large cookie sheet and toast for about 10 minutes, or just until dry. (If you're good at advance planning, you can cut the bread up to get stale earlier.).
- Grease a 9x13 glass baking dish. Place the bread cubes evenly across the bottom, turning to fit the pieces. Scatter raisins or fruit evenly.
- Beat eggs thoroughly with milk, syrup, and vanilla. Pour over bread, pressing down with spatula so all pieces are evenly soaked. Cover tightly and refrigerate overnight, or a minimum of 4 hours.
- Preheat oven to 350. Remove pan from fridge & let stand at room temperature 15 minutes. Uncover and sprinkle with cinammon. Bake for 40-45 minutes. Toast will be puffed & lightly browned. Let stand 5 minutes before serving. Cut into 12 squares.
I made it the same day, with old wheat bread slices, no fruit, and added a little butter into my blend and it was yummy. A much healthier way then 'frying' it in the pan with butter. A quicker clean up too. Will become the regular in my house. I sprinkle cinnamon sugar and flipped them half way. Just scrumptious!
This has become a family favorite! Sometimes I add sliced peaches, pecans and cinnamon; there is never any leftovers!
Wow, NSGC, this was amazing! I wanted to serve a special brunch for my hubby this Labor Day weekend and the recipe was a real hit. Tasted almost better the next day cold--like bread pudding! Nice to just pop it in the oven without the hassle of frying all those pieces of bread. We will make this again for sure--thanks for posting! :)