Doesn’t that look gorgeous and delicious! It was delicious and didn’t need any additional toppings like butter or syrup, it was good to go right out of the pan. I found this recipe on Pinterest from a blog called “Phemomenon”. I highly recommend that you try it right away!
1 smallish baguette or crusty loaf of bread, cut into 1″ slices (about 1 pound loaf) (I bought a loaf of French bread in the Winco bakery)
1/2 cup milk
1/3 cup heavy cream
2 teaspoons vanilla
1/4 teaspoon cinnamon
pinch of sea salt
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla
1 Day Ahead:
1 Butter 9 x9″ pan. Place bread slices, standing up, in pan. Set aside while preparing custard.
2 In a large measuring cup or pitcher, whisk together eggs, milk, cream, vanilla and salt until well combined. Pour mixture evenly over all bread slices in pan. (Make sure it gets down between slices as well, I used one hand to pour and with my other hand, I used a knife to separate the slices so that they all got covered.) Cover pan tightly with plastic wrap and refrigerate overnight.
3 Preheat oven to 350. Remove casserole from fridge and set on baking sheet.
4 In large microwave bowl or large glass measuring cup, melt butter in microwave just until melted (about 1 – 1 1/2 minutes on high). Add brown sugar and corn syrup, whisk well to combine. Microwave on high again in 30 second bursts (2 – 3 times should be enough) until sugar is melted and mixture is bubbly and hot. Gently whisk in vanilla. (You can also do this on the stove top.)
5 Carefully and evenly pour sugar mixture over casserole, covering each slice well. (I did the same pour and separate with a knife thing here as well.) Place casserole, on baking sheet, in oven and bake until puffy all across pan like a good bread pudding and is golden and baked through, about 40 -45 minutes depending on how packed your pan is. The casserole will deflate as it cools. Serve warm with mixed berries.