This is our favorite way to eat French Toast. The buttery brown sugar at the bottom of each bite is the *chef’s kiss*. The outside is firm and lightly crunchy. The inside of each bite is like a warm, fluffy pillow of awesome. No more soggy, floppy big triangles of the old fashioned kind. THIS IS THE WAY.
Ingredients
- 1/2 loaf of bread, cut into bite-sized cubes (we use regular bread, but it could be French bread)
- 1/2 cup butter
- 1 cup packed brown sugar
- 6 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon, divided in 2 portions
- 1 tablespoon brown sugar for topping
- Pam or non-stick cooking spray
- Powdered sugar for topping
- Pancake syrup, or other toppings (optional)
Directions
1. Preheat oven to 425 degrees F. Butter or use Pam to grease a 13x9” baking pan.
2. Melt the butter and put in a bowl. Stir in the brown sugar until the mixture is smooth. Pour the mixture into the bottom of the baking pan and spread it out evenly.
3. Carefully add the bread cubes to the pan, spreading them evenly over the butter/sugar mixture.
4. In a medium/large bowl, whisk together the eggs, milk, vanilla, and 1 teaspoon of the cinnamon. Carefully pour the egg mixture over the cubed bread, making sure to distribute it over all of the pieces and saturate them.
5. Sprinkle the other teaspoon of cinnamon and the tablespoon of brown sugar over the top of the bread cubes.
6. Bake the casserole for 25-30 minutes, or until the top is golden brown.
7. Remove from the oven and sprinkle with powdered sugar and whatever toppings you like on your French Toast.
