Our overnight French toast casserole is made for laid-back weekends. Assemble everything the night before so the bread can slowly soak up the rich custard, then pop the casserole in the oven to bake the next morning.

Ingredients

• 1 loaf (1 pound) french bread, cut into 1-inch cubes
• 8 large eggs, lightly beaten
• 3 cups 2% milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• maple syrup, optional

Directions

1. Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
3. Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.