Victorian French Toast

• 1/4 cups Melted Butter
• 1/2 cups Brown Sugar
• 1 loaf Day Old Bread
• 6 whole Eggs
• 1 teaspoon Vanilla
• 2 teaspoons Cinnamon
• 2 teaspoons White Sugar
• 4 cups Milk

1. Mix melted butter and brown sugar into the bottom of a 9X13 pan. Break up a loaf of day old bread into the pan.
2. Beat 3-6 eggs into a large (at least 6 cup) measuring cup, depending on how 'eggy' you would like the final mixture to be. Mix in the vanilla, cinnamon, sugar and enough milk to make 6 cups capacity.
3. Pour the egg mixture over the bread mixture and press down to make sure everything gets soaked. Cover with tinfoil and let rest overnight.
4. The next morning... Bake for approximately 1 hour at 350 F. Remove the foil for 15 minutes at the end of baking to crisp up the top.
5. For variety, trying throwing a few blueberries on top once the foil is removed.

ubc, brown sugar, bread, eggs, vanilla, cinnamon, white sugar, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/victorian-french-toast-2/ (may not work)