French Toast Casserole

Before you read any further, you must know that you will need to refrigerate the uncooked french toast overnight prior to baking, so plan ahead!
We had brunch this year for Easter instead of our usual dinner. Everyone brought along a dish, and I only had to make a few things. I wanted a pancake or french toast dish and found this recipe from Paula Deen on Foodnetwork.com. It is SUPER easy and it got RAVE reviews from the family! People went back for seconds and thirds of this item and left others untouched!

Baked French Toast Casserole
Courtesy of Paula Deen and Foodnetwork.com
(Printable Recipe)

1 loaf of french bread (I used Challah) sliced into 1 inch pieces
8 large eggs
2 cups half and half (I used fat free)
1 cup milk (I used skim)
2 Tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon (I left this out for the hubby)
1/4 tsp ground nutment (I left this out as well)

1. Arrange 20 slices of bread (slightly overlapping) in a buttered 13x9 inch pan.
2. In a large bowl, combine the eggs, milk, granulated sugar, vanilla, and spices. Whisk well to combine. Pour mixture over bread slices, making sure each piece is evenly coated. Cover and refrigerate overnight.
3. The next day, preheat the oven to 350F. Bake uncovered for 40 minutes or until eggs are set and bread is golden.

Yum! So delicious!