This is a recipe with a lot of wiggle room when it comes to the type of bread used. I like to use a raisin cinnamon, but have also used a pumpkin spice. Either way, this is a great breakfast for a weekend treat or on a cold morning. Plus to up the ‘easy factor’, it is assembled the night before, then just pop into the oven in the morning.
1 loaf of Pepperidge Farm (or your favorite brand) raisin cinnamon bread
3 cups 2% milk
1 tsp. vanilla
2 tbsp. sugar
Cube the bread and place in a greased casserole dish. Mix the remaining ingredients together and pour over the bread cubes. Be sure to coat completely. Cover and place in the refrigerator overnight. Bake in a 350F oven for 45-50 minutes. The bread will puff up. Bake is done when a knife inserted in the center comes out clean. Optional – sprinkle 3 tbsp. sugar mixed with 2 tsp. cinnamon over the top before serving. Serve with maple syrup.