1loaf french breadcut into slices and then cubed (approximately ¾ inch cubes)
4eggs
1cupmilk
1tablespoonreal vanilla extract
¼teaspoonsalt
Whipped cream for topping
Instructions
In a microwave-safe bowl, combine the butter, sugar, and maple syrup. Cover and microwave for one minute. Stir and continue microwaving at 30-second intervals until the butter is melted, and the mixture is smooth when stirred.
While the butter mixture is cooking, line a cookie sheet with aluminum foil and lightly grease. Pour the melted butter mixture over the tin foil, spreading it evenly.
Arrange the pieces of bread closely together in a single layer, covering the pan evenly.
In a large bowl, mix together the eggs, milk, vanilla, and salt. Pour the mixture evenly over the bread. Cover and refrigerate for eight hours or overnight.
When ready to cook, preheat the oven to 350 degrees. Bake for 35-40 minutes (keep the mixture covered for the first 20 minutes and then uncover and bake for the remaining 15-20 minutes). The French toast is done when the top is golden brown, and the egg is thoroughly cooked.
Remove from the oven and garnish with whipped cream.
Notes
Your casserole can be stored in an airtight container in the refrigerator for several days. Reheat.