Overnight French Toast

• 1 loaf (1 pound) unsliced cinnamon-raisin bread
• 5 eggs
• 2 egg yolks
• 1 cup half-and-half cream
• 3/4 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon maple flavoring
• 1 teaspoon vanilla extract
• 3 cups milk
• 1/4 cup butter, melted
• Fresh strawberries or maple syrup, optional

1. Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
2. In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
3. Remove from the refrigerator 30 minutes before baking.
4. Drizzle with butter. Bake, uncovered, at 350u0b0 for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

cinnamonraisin bread, eggs, egg yolks, cream, brown sugar, pumpkin pie spice, maple, vanilla, milk, butter, fresh strawberries

Taken from www.tasteofhome.com/recipes/overnight-french-toast/ (may not work)