Fill a 13x9x2 or similar size pan with either torn up pieces of bread, croissants (my favorite), muffins, rolls or any other bread like item which sounds good – break into 2 inch size chunks and layer in pan.  I like to use bread ends or regular bread on the bottom layers and top with sliced croissants for a nice top.  I made up this recipe to use up day old bread at my café.  Anyway –

Mix together:

 6 – 8 eggs
1 cup sugar
1 tsp.  vanilla, rum or your favorite flavoring
1 tsp. cinnamon
4 – 6 cups of milk or a mixture of milk and 1/2 & 1/2 (for extra rich)

 Pour over bread and lightly press bread until it soaks up the custard mix.

Bread should be fairly soaked – you may add more milk (I just pour over the top) if it feels too dry or some edges are not soaked.

 Bake at 350 until puffed up – at least 30 minutes but check from time to time.

I am used to baking large quantities – the dish will brown on top and puff up high – when you remove from oven it will fall – so don’t worry –

 Cut and serve with maple syrup, berries and whipped cream or just sprinkle with lemon and powdered sugar.

 For variations I add berries (frozen or fresh) to the bread mixture before pouring the custard over.

Enjoy – Cynthia