French Toast Casserole

Original Recipe from:  Tomblin Family

This recipe originally came from a West Virginia neighbor of the Tomblin Family; I do not remember the neighbor’s name.  This is a great recipe for a family breakfast, to take to a sick or grieving neighbor, or for those vacations up North or at the Beach.  Easy to make, make it the night before and pop it in the oven when you wake.  Breakfast ready in just about an hour with no fuss at all.  Enjoy!

Ingredients

1 loaf of French Bread.  Note: Italian Bread can be used as a substitute)

8 Eggs

3 cups Milk

1 teaspoon Vanilla

4 teaspoons Sugar

2 tablespoons Butter (small pieces)

Directions

Butter the bottom of your baking pan.  I use a lasagna pan.  Cut bread into 1 inch slices and arrange in the bottom of the pan.  French bread works better for fitting into the pan, if you use Italian Bread you will not be able to fit the entire loaf in the pan (use a larger pan in that case).

Beat all ingredients, except Butter, and pour over the bread.  Cover with foil and refrigerate overnight.  Uncover and dot with butter.  Note:  It will seem like you have way too much of the egg mixture, but it will soak into the bread overnight. 

Place pan in cold oven and set at 350 degrees.  Bake 50-60 minutes, until puffy and lightly browned.  Let stand 5 minutes before serving.