Prep Time: 15mins
Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes
We love this recipe! Double up the ingredients for a large family brunch or leftovers.
The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.
6 cups (packed down) bread cubes
2 1/2 cups milk
1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)
2 teaspoon vanilla extract
1 tablespoon margarine, softened
1 cup chopped Walnuts or Pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.
Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden
Serve warm with a little whipped cream or maple syrup on top.