Easy Baked French Toast

2 tablespoons butter

1 large loaf French bread (see baker's hint)

7 large eggs

1 cup whole or 2 percent milk

1 cup half-and-half

½ cup light brown sugar

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

With the butter, generously grease bottom of a 9-by-13-inch baking dish. Alternatively, use a nonstick pan. Set aside.

Cut 1 inch off ends of bread loaf. With serrated knife, slice bread into eight, 1½- to 2-inch wide slices. Stand upright on cookie sheet to dry at room temperature until slightly stale. Set aside.

In blender or food processor, combine eggs, milk, half-and-half, brown sugar, vanilla and cinnamon. Blend on high until mixture is smooth. Pour into large bowl.

Place bread slices into bowl with custard mixture and gently turn to coat. Let stand 5 minutes and turn again. Arrange bread slices in buttered baking dish allowing pieces to touch sides. Slowly spoon remaining custard mixture over tops of each slice. Mixture will seep around slices. Cover tightly with plastic wrap and refrigerate overnight.

Next day: Heat oven to 375 degrees.

Bake casserole 20 minutes. Flip bread pieces and bake additional 15 minutes until slices are golden brown and slightly puffed. Serve immediately with syrup, fruit or topping of choice.

Serves eight.

Baker's hint: This can also be made with challah, brioche or cinnamon raisin bread. Buy whole, unsliced loaves.

Nutrition values per serving: 255 calories, 13g fat (6 g saturated), 25 g carbohydrates, 1 g fiber, 10 g protein, 212 mg cholesterol, 239 mg sodium.