Kate’s Breakfast CasseroleDecember 5, 2016
This has become my family’s weekend morning tradition.
So easy since you prep the night before and pop in the oven in the morning!
10 oz.Challah (or Italian or French, but Challah is best) bread,
sliced 1 inch thick. Lay in bottom of greased 9×13 casserole dish.
Beat together 3 cups milk, 10 eggs, 1 T. Vanilla, ¼ C. sugar,
Pour over bread slices. Sprinkle with cinnamon.
Cover with clear wrap and refrigerate overnight.
In the Morning: Preheat oven to 350 degrees.
Remove clear wrap from casserole, dot with butter.
Bake 45-50 minutes, or until lightly browned and puffy.