TITLE: FRENCH TOAST CASSEROLE
CATEGORY: BREAKFAST

• ½ CUP MELTED BUTTER
• 1 ½ CUP BROWN SUGAR
• 1 TEASPOON CINNAMON
• LOAF OF 1-INCH THICK BREAD (FRENCH WORKS WELL)
• 8 EGGS
• 2 CUPS MILK
• ½ TEASPOON SALT
• MIX TOGETHER FIRST 3 INGREIDENTS AND PRESS INTO BOTTOM FO 9 X 13 PAN (GREASED).

• ARRANGE BREAD CLOSELY ON TOP OF BROWN SUGAR LAYER.
• MIX EGGS, MILK AND SALT WELL AND POUR OVER BREAD (BREAD SHOULD NOT FLOAT).
• COVER TIGHTLY AND REFRIGERATE OVERNIGHT.
• IN MORNING, BAKE AT 350 FOR 45 MINUTES UNCOVERED.
• SERVE WARM WITH MAPLE SYRUP

PREHEAT OVEN TO 450 DEGREES

MIX ALL DRY INGREDIENTS.

• ADD MILK, EGGS, AND SHORTENING
• POUR INTO MUFFIN PAN
• BAKE 12 TO 15 MINUTES