1/2 C. margarine, melted
1 1/2 C. firmly packed light brown sugar
1 tsp. cinnamon (Saigon cinnamon is best)
8-12 one-inch thick slices of French baguette
9 eggs
1/2 tsp. salt
2 C. milk
1 1/2 tsp. vanilla
In a 9 X 13 in. baking dish, combine melted margarine, brown sugar, and cinnamon, leveling once well-combined.
Cover with bread slices, using small pieces to fill in gaps.
In a large mixing bowl, whisk eggs well. Add salt, milk, and vanilla and whisk until blended. Pour evenly over bread, being sure to moisten all bread.
Refrigerate overnight.
Preheat oven to 350 degrees and bake 45 min. Turn oven off and allow casserole to remain in hot oven 5-10 additional minutes.
Cut into squares and turn upside down on plate to serve.
1 1/2 C. firmly packed light brown sugar
1 tsp. cinnamon (Saigon cinnamon is best)
8-12 one-inch thick slices of French baguette
9 eggs
1/2 tsp. salt
2 C. milk
1 1/2 tsp. vanilla
In a 9 X 13 in. baking dish, combine melted margarine, brown sugar, and cinnamon, leveling once well-combined.
Cover with bread slices, using small pieces to fill in gaps.
In a large mixing bowl, whisk eggs well. Add salt, milk, and vanilla and whisk until blended. Pour evenly over bread, being sure to moisten all bread.
Refrigerate overnight.
Preheat oven to 350 degrees and bake 45 min. Turn oven off and allow casserole to remain in hot oven 5-10 additional minutes.
Cut into squares and turn upside down on plate to serve.
This has become one of our family's traditions on Thanksgiving and Christmas morning. I always get the pre-cooked bacon to go along with it, so there's no "real cooking" that has to be done.
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