Baked French Toast

Every month when the "Friend" magazine comes, you'd think it were Christmas at our house by the behavior of our five year old daughter.  She thoroughly enjoys the stories, and seeks out the "Family Fun Time" page before I've had the chance to even open the Ensign.  This was one of the "Family Fun Time" recipes from August.  My whole family enjoyed it.  I appreciate the fact that it is a bit healthier than some similar recipes because it doesn't call for corn syrup, and can be made with whole wheat bread. It is kid friendly too!  It keeps my five year old busy: She tears up the bread while I mix the other ingredients.  

8 cups of torn whole wheat bread (about half a loaf) -- or torn french bread

6 large eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup brown sugar

• Preheat oven to 350.
• Put the torn bread in a  lightly greased 9x13-inch pan.
• Beat the eggs, and mix in the milk, sugar, vanilla, cinnamon, and salt.  Pour the mixture over the bread. Stir the bread to get it all coated.
• Sprinkle the brown sugar evenly on top of the bread.
• Bake on the middle rack of the oven for 45-50 minutes or until a knife comes out clean when you stick it in the middle.  Serve plain or with fresh fruit - it doesn't need extra syrup.
• 
   Waiting for it to cool is hard.