6 Tbs butter
3/4 c packed brown sugar (light or dark brown)
2 Tbs maple syrup (real or pancake; or corn syrup)
6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)
4 large eggs
1 c half-and-half
1 Tbs vanilla extract
1/4 tsp salt
Sweetened whipped (+ fresh strawberries or raspberries as desired)
Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine.
Lightly grease a 9X13 inch pan with cooking spray.
Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt. Pour the mixture evenly over the bread cubes. Cover the pan and refrigerate overnight (8 to 10 hours).
Remove the pan, uncover, and place in the cold oven. Preheat the oven to 350℉. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
Serve warm with sweetened whipped cream and fresh berries.
From Mel's Kitchen Cafe
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