baked french toast

My friend Beth had a Christmas brunch and served a feast of good food, including this Baked French Toast. Everyone wanted the recipe and she commented how easy this one is to make. My ears always perk up extra high when someone says that.

She sent out the recipe and I decided this would be our Christmas morning breakfast. And after a successful first run, it will forever (with a side of sausage) be our Christmas morning breakfast. Here's the thing: I loved it when I was making it (so easy!) I loved it when I threw it in the oven just before we started opening presents (I felt so organized!) And I loved it when we had a hot breakfast waiting for us after gifts (This mom has got it together!). Most of all, I loved that my whole family loved it. (And when you see the ingredients, you'll realize there's nothing not to love...)

So here it is:
1 loaf of Pepperidge Farm Swirl Bread,cut into cubes
6 beaten eggs
3 cups half and half (you heard me!)
2 teaspoons vanilla

Grease a 9x13 and place cubes into bottom evenly. Mix eggs, half and half and vanilla. Pour over all. Cover and refrigerate at least two hours or overnight. Uncover and bake at 350 for 45 minutes. Should be golden brown and set in center.

We ate ours with butter and syrup. It's basically a combination of french toast and bread pudding. Perfect for a Christmas Morning. (Or New Years morning, or a birthday morning, or a Saturday morning, or tomorrow morning...)