Ingredients

1 LOAF FRENCH BREAD, CUBED
8 EGGS
2 CUPS MILK
1 ½ CUPS HALF AND HALF
2 TEAS VANILLA
¼ TEAS CINNAMON

Sauce

¾ CUP BUTTER
3 TABLESPOONS LIGHT CORN SYRUP
1 1/3 CUP LIGHT BROWN SUGAR

Instructions

BUTTER A 9X13 BAKING DISH AND PLACE BREAD CUBES IN IT. MIX TOGETHER REST OF INGREDIENTS AND POUR OVER BREAD. REFRIGERATE OVERNIGHT, COVERED.


MIX TOGETHER IN A SAUCEPAN AND HEAT TIL BUBBLY. POUR OVER CASSEROLE AND BAKE UNCOVERED AT 350 FOR 40-45 MINUTES.

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