Ingredients
- 2 tablespoon soft butter
- 12 tablespoon eggs
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract (or scrape the seeds from 1 fat vanilla bean)
- 1 cup sugar
- 2 cup half and half
- 1/4 teaspoon salt
- 2 tablespoon soft butter
- 12 tablespoon eggs
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract (or scrape the seeds from 1 fat vanilla bean)
- 1 cup sugar
- 2 cup half and half
- 1/4 teaspoon salt
- 2 tablespoon sugar mixed with 1 teaspoon ground cinnamon
Preparation
Baking Directions:
Spread the 2 tablespoons butter over the bottom and sides of a ceramic casserole dish, such as a 9x13 rectangular or 10x15 oval.
Lay the bread slices on their sides in the bottom of the dish in one layer, fitting them in tightly.
In a large bowl, whisk the eggs.
Add the cinnamon and vanilla and whisk to blend.
Add the sugar, half-and-half, orange zest and salt and whisk to blend well.
Pour over the bread and press down on the slices to absorb.
Cover with plastic wrap and refrigerate.
Remove dish from refrigerator and let sit for 30-40 minutes at room temperature.
Preheat the oven to 350 degrees.
Sprinkle the cinnamon-sugar over the top.
Bake in center of oven for about 40 minutes, until slightly puffed, and golden brown on top.
Let sit 10 minutes before serving.
Serve with warm maple syrup.
