6-8cupsFrench bread or the bread of your choicetorn into bite-sized pieces
5eggs
1 ½cupshalf and half
1tspvanilla extract
¼cupgranulated sugar
1tbspcinnamonthis is adjusted from the book to my taste
¼cupconfectioners’ sugar
Instructions
In a microwave-safe bowl, combine brown sugar, butter, and corn syrup; microwave on HIGH for 45 to 55 seconds or until butter is melted and sugar is dissolved (or melt in a saucepan over medium-low heat). Stir well and pour into a baking dish. Arrange bread pieces evenly over butter mixture.
In a large bowl, whisk eggs until blended. Whisk in cream and vanilla. Pour evenly over bread, pressing bread down until moistened.
In a small bowl, combine granulated sugar and cinnamon. Sprinkle evenly over casserole. Cover and refrigerate for at least 6 hours or overnight.
Preheat oven to 350 degrees.
Uncover baking dish. Bake for 30-40 minutes or until set and golden brown. Sift confectioners’ sugar over top. Serve immediately.