Stuffed French Toast

A delicious breakfast casserole served with warm buttermilk syrup.
Kristy Dorrough

This recipe is for a large chafer pan. Cut in half for a 9x13 pan. Tear 2 loaves of French bread into pieces and place in pan. Mix together and pour over bread: 8 eggs 6 T sugar 2 t vanilla 5 cups milk You can refrigerate this overnight or prepare in the morning. Night before make the topping: ¾ c brown sugar 1 c flour 1 t cinnamon 2 sticks room temperature or slightly firm butter Use a fork to blend together. Set aside on counter until morning. Sprinkle 6 cups of frozen berries (strawberries not recommended) over the soaked bread. Spread the topping over the berries. Bake uncovered at 375 degrees for about 45 minutes. Buttermilk syrup: (also delicious on pancakes, waffles, and french toast!) 1 c buttermilk (or make by putting 1 T of vinegar or lemon juice in a measuring cup, add milk to equal 1 cup, let stand for about 5 minutes) 1 cube butter 2 c sugar Bring to boil and then remove from heat Add: 2 t baking soda 2 t vanilla Cinnamon to taste Make sure you prepare it in a large pot, because the soda causes it to foam. Serve warm.