r
French Toast Casserole
Six to eight servings
r
1/2 cup unsalted butter
¾ cup packed own sugar
1 tablespoon maple syrup
One loaf French ead, sliced
4 eggs
1 1/2 cups half-and-half cream
1 tablespoon vanilla extract
1/4 teaspoon salt
r
In a small saucepan over medium heat, melt the butter. Add the own sugar and maple syrup, stirring until the sugar has dissolved. Pour the mixture into a 9x13-inch baking dish.
r
Arrange the slices of ead on top of the sugar mixture.
r
In a small bowl, whisk the eggs, cream, vanilla, and salt. Pour it over the ead. Cover and chill for at least eight hours or overnight.
r
In the morning, preheat the oven to 350 degrees. Remove the dish from the refrigerator and ing to room temperature. Bake for 35-40 minutes until the French toast is puffy and slightly owned.
