This is a recipe with a lot of wiggle room when it comes to the type of bread used.  I like to use a raisin cinnamon, but have also used a pumpkin spice.  Either way, this is a great breakfast for a weekend treat or on a cold morning.  Plus to up the ‘easy factor’, it is assembled the night before, then just pop into the oven in the morning.

1 loaf of Pepperidge Farm (or your favorite brand) raisin cinnamon bread

3 cups 2% milk

8 eggs

1 tsp. vanilla

2 tbsp. sugar

Cube the bread and place in a greased casserole dish.  Mix the remaining ingredients together and pour over the bread cubes.  Be sure to coat completely.  Cover and place in the refrigerator overnight.  Bake in a 350F oven for 45-50 minutes.  The bread will puff up.  Bake is done when a knife inserted in the center comes out clean.  Optional – sprinkle 3 tbsp. sugar mixed with 2 tsp. cinnamon over the top before serving.  Serve with maple syrup.