NIGHT BEFORE FRENCH CASSEROLE

★★★★★ 1 Review
GrandmaFran avatar
By Fran Weatherly
from Sunnyvale, CA

In 1996 I designed a little cookbook by asking people I knew from church for a couple of their favorite recipes. I made the cookbook myself, graphics included. I'm a self-taught computed person with help from others along the way. I sold 100 books at $5.00 each and therefore made $500.00. ALL the proceeds went to Lucile Salter Packard Children's Hospital at Stanford, CA auxiliary. At the time my daughter was an RN at the hospital. This is one of the recipes from that cookbook.

serves 6-8
prep time 10 Min
cook time 45 Min

Ingredients

  • 1
    loaf french or italian bread, cut into 1" slices
  • 3
    eggs
  • 3 c
    milk
  • 4 tsp
    sugar
  • 3/4 tsp
    salt
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    butter, cut into small pieces
  • 1 Tbsp
    cinnamon
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How To Make

  • 1
    Grease a 9x13x2" baking pan. Arrange 1" bread slices evenly in the pan. Beat together the 3 eggs, 3 c. milk, 4 t. sugar, 3/4 t. salt and 1 T. vanilla. Pour over the bread evenly. Cover and refrigerate overnight. Before baking, preheat oven to 350 degrees. Uncover and dot the top with 1 T. butter, sprinkle with 1 T.cinnamon. Bake 350 degrees for 45 minutes. Cut into squares and serve immediately with warmed maple syrup.

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