Father's Day Souffle

Here's our breakfast treat recipe...in case you'd like to try it on your next special occasion...(for us...birthdays, Christmas, house guests, Easter, sometimes conference...sometimes this breakfast is a little too special hehe).

French Toast Casserole
1 10oz loaf French bread, cut into 1 inch cubes
8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla extract
3/4 tsp salt

Topping:
2 Tbsp butter cubed
3 Tbsp sugar
2 tsp cinnamon

Directions: Place bread cubes in a greased 9x13 baking dish. In a bowl, mix beaten eggs, milk sugar, vanilla, and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking. Dot with butter. Combine the sugar and cinnamon. Sprinkle over the top. Cover and bake at 350 for 45-50 minutes or until a knife comes out clean after a center insert. Let stand for about 5 minutes before cutting. Serve with warm syrup, fruit and whipped cream. Yum!

{P.S. This recipe comes from my all-time favorite ward cookbook that I received in my old AZ ward! Some great cooks back there!}