Easy overnight French toast casserole utilized leftover Italian bread to create a warm, delicious, brown sugar and maple breakfast treat
⅔ loaf italian bread, cut into chunks
¼ c + 2Tbsp salted butter
¾ c. Light brown sugar
⅓ c milk
1 teaspoon vanilla
2tablespoon maple syrup
No nutrition information available
Melt ¼ c butter. Pour into bottom of 8x8 glass baking dish.
Stir together briwn sugar and cinnamon.
Add half of the bread cubes to baking dish. Sprinkle with half of the sugar mixture. Top with remaining bread cubes.
In medium bowl, whisk together eggs, milk, vanilla, and maple syrup. Pour over bread cubes, being sure to coat all bread pieces. Top with remaining sugar.
Cover baking dish with foil. Refrigerate overnight.
In the morning, preheat oven to 375 degrees. Bake covered for 30 minutes. Remove foil. Place 2 Tbsp butter pieces on top of french toast casserole and bake an additional 20 minutes. Serve warm with butter and maple syrup.