FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE 5 eggs 2 cups milk 4 - 5 cups bread, cubed or torn in one inch squares 1 cup maple syrup 3 tablespoons sugar 1½ teaspoon cinnamon 1 teaspoon vanilla ½ teaspoon salt Preheat oven to 425 degrees F. Oil a 9 x 13 inch baking dish. Pour half the maple syrup in the bottom of the baking dish. Place all of cubed or torn bread in the pan, distribute evenly. In a mixing bowl, beat the eggs, add remaining ingredients except for maple syrup. Mix contents of bowl together, creating a basic custard. Pour custard over bread, again distribute evenly. Pat-down bread so that it soaks up the liquid, ensuring all the bread is moist. Using reaming ½ cup maple syrup, evenly coat the top of the casserole. Place in oven for 30 to 40 minutes until puffed and golden brown. Serve with additional syrup, if desired. NOTES Consider using raisin bread. Leftover buns work great, for the bread. Add other goodies to the custard such as craisins or walnuts. Garnish with powdered sugar Serve with fresh berries