Overnight French Toast Casserole

1 Panera Bread French Miche; thick-sliced

8 eggs

3 cups milk

¼ cup of sugar

¾ teaspoon salt

1 tablespoon vanilla

2 tablespoons butter, cut into 5 pats

½ teaspoon ground cinnamon

Syrup

• Grease 13 x 9-inch baking dish

• Cut bread into 18 1-inch wide slices

• Arrange slices in 1 layer, in bottom of pan

• Beat eggs, milk, sugar, salt and vanilla in large bowl

• When thoroughly mixed, pour over bread in pan. Bread will float on top of liquid.

• Cut each pat of butter into 4 pieces. Dot each piece of bread with a piece of butter and sprinkle with cinnamon.

• Cover and refrigerate overnight

• Place dish, uncovered in cold oven.

• Turn oven to 350 degrees (325 degrees for glass dish) and bake 45 to 50 minutes, or until bread is puffy and light brown.

• Remove from oven and allow to set for 5 minutes

• Bread will rise to top with a layer of custard on the bottom, similar to a bread pudding.

• Serve with maple, raspberry, strawberry syrup

• Makes 8 – 10 servings