Heather Photography

This weekend I held a brunch meeting for a planning committee for my sorority alumnae club‘s International Reunion Day. The meeting went every well – and I’m looking forward to the luncheon we’ve planned in April!

For brunch, I made a delicious French Toast Casserole from Taste of Home magazine. It’s always been my mom’s go to brunch dish and I think it will be mine as well! Enjoy the recipe below!

INGREDIENTS
1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional

Topping:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

DIRECTIONS:
Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Makes about 12 servings.