The perfect casserole for a weekend morning (or Easter morning 🙂 What I love about this casserole is you can make it the night before and throw it into the oven in the morning. I love the crispy top and the soft center. Drizzled with agave nectar, it is a tantalizing and mouth watering breakfast casserole. P.S. You can easily cut this recipe in half. Just use an 8×8 pan instead of a 9×13!
1 large loaf whole wheat or white French bread, cut into 1 inch cubes
3 cups milk
1/2 cup white sugar or Splenda, divided
2 tbsp butter
2-4 tsp ground cinnamon
Lightly spray pan with nonstick cooking spray. LIne bottom of the pan with bread cubes. IN a large bowl, beat together eggs, milk and 2 tbsp of the sugar or Splenda. Pour egg mixture over the bread. Dot with margarine; let stand for about 10 minutes before placing in the oven. For a better flavor, cover and refrigerate overnight. In the morning, or after 10 minutes, mix remaining sugar and cinnamon in a bowl and sprinkle over the top. Bake in a preheated 350 degree oven for 45-50 minutes or until top is golden. Top with a light layer of agave nectar or pure maple syrup.
8×8 pan: 4-6 servings
9×13 pan: 6-8 servings