French Toast Bake

From Nathan's Sister-in-law Christine Kramer via Betty Crocker “Spring Brunch” cookbook (Christine served this for the Kramer Christmas on the farm in 2006) Servers 10

1/2 cup flour
1½ cups half-and-half
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
6 eggs
1 loaf (1-pound) soft French bread,
cut into 1-inch cubes (8 cups)

Grease bottom and sides of 9x13-inch (3-quart) glass baking dish with butter. In large bowl, beat flour, half-and-half, ¼ cup sugar, the vanilla, salt and eggs with wire whisk until smooth. Spoon into baking dish. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.

Heat over to 400° F. Uncover bread mixture. Bake 25-35 minutes or until golden brown and knife inserted in center comes out clean.

Serve warm blueberry topping, maple syrup or strawberry sauce.