1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
4 cups half and half
Berries and fruit for garnish
Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.
In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.
Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.
Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.
*I used Pepperidge Farm cinnamon swirl bread without raisins (I don’t like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.