This is a family favorite. I like it because the kids help put it together the night before and it awaits in the fridge overnight. In the morning, I pop it in the oven and do my usual stumbling-around-can’t-get-woke-up routine while breakfast is cooking. This is the safest way for me to handle a hot breakfast.
Preheat oven to 350 degrees. Butter 9” x13” baking dish.
In a medium pot, mix
4 cups milk
¾ cup honey
Stir over low heat, until honey dissolves and mixes with the milk. Remove from heat, then add
2 tsp. vanilla
cinnamon to taste
5 eggs, beaten
In the prepared baking dish, throw in
8 cups dry, cubed bread (or not-so-dry hand-torn-by-the-kids bread)
Pour the egg/milk mixture over the bread. Top off with
1 stick butter, melted
Cover with foil and bake for 50 minutes (in my convection oven). Then uncover and bake another 6 minutes or so.
I like to add sliced apples or peaches to this, but dh and the kids love it best “plain.”