French Toast Casserole
Jane Davis
from my friend Marilyn Boyd
French bread, cut into 1" cubes, about 10 cups
8 eggs
4 tsp sugar
Dash of salt
3 cups of milk
1 TB vanilla

Topping:
2 TBS butter, cubed
3 TBS sugar
2 tsp cinnamon
Maple syrup

Place bread cubes into a 13 x 9 dish
Beat together eggs, sugar, salt, milk and vanilla
Pour over bread,
Cover and refrigerate 8 hours or overnight
Remove from refrigerator 30 minutes before baking

Dot with butter
Combine cinnamon and sugar and spread evenly over the top
Cover and bake at 350 for 45 to 50 minutes
or until knife comes out clean
Let stand 5 minutes before serving with the maple syrup