Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Grease a 9x13-inch baking pan with butter and set aside.
- Melt the butter in a small saucepan over medium heat. Stir in the packed brown sugar until fully dissolved and smooth. Pour this mixture into the prepared baking pan and spread it out evenly over the bottom.
- Scatter the cubed French bread evenly across the brown sugar and butter layer in the pan.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and 1 teaspoon of cinnamon. Pour this custard mixture over the bread cubes, making sure all bread pieces are soaked. Gently press down on the bread to help it absorb the liquid if needed.
- Sprinkle the remaining 1 teaspoon of cinnamon and 1 tablespoon brown sugar evenly across the top.
- Transfer the pan to the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from the oven and dust with powdered sugar, if desired. Serve warm.
Nutrition
Notes
Day-old or slightly stale bread works best for this casserole as it soaks up the custard without becoming mushy. For a make-ahead option, assemble the whole dish and refrigerate it overnight, then bake as directed in the morning. Leftovers can be stored in the fridge for up to four days and reheated in the microwave or oven. You can use dairy-free milk as a substitute if desired. To elevate the dish, try serving with fresh berries, maple syrup, or a side of crispy bacon.