Cinnamon Butterscotch French Toast Bake

This plus coffee is all you need on Saturday morning.  I promise 🙂 .

This serves 6 adults.

Shopping List
1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces (I used a challah but you could use brioche or about 6 croissants too)
6 eggs
1 ½ cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 (3.4 oz) box of instant butterscotch pudding (do not prepare, keep dry)
2 tablespoons cinnamon
Maple syrup to drizzle on top or a sprinkle of powdered sugar, optional

 Preheat oven to 350 degrees.

Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside.

Beat with a whisk your eggs, milk, whipping cream, vanilla, dry butterscotch pudding mix and cinnamon in a mixing bowl.  Pour over bread.  Cover and refrigerate overnight or pop in the oven immediately and begin baking (see below).

The next morning, remove from fridge and pop in the oven and bake 45 to 55 minutes.  (Check after about 30 minutes and if it’s getting to brown on top, cover with foil and continue cooking.)

Remove from oven let stand 5 minutes before serving.  You can drizzle maple syrup down over top if you like or sprinkle with a little powdered sugar.