A great breakfast is in store when this is paired up with a side of fluffy scrambled eggs.
1 loaf French bread, torn into bite-size pieces
1 t. cinnamon
1 c. chopped nuts
1/2 c. raisins
6 eggs, beaten
1 t. vanilla extract
1 c. half-and-half
1 c. milk
1/2 c. maple syrup
1/2 c. brown sugar, packed
1/2 c. butter, melted
Mix bread, cinnamon, nuts and raisins together; spoon into a greased 13"x9" baking pan. Set aside. Beat eggs, vanilla, half-and-half and milk together; stir in maple syrup. Pour over bread; sprinkle with brown sugar. Drizzle with butter; refrigerate for at least one hour. Bake at 350 degrees for 45 minutes to one hour. Serves 6 to 8.
Plump raisins by covering them with boiling water and allowing them to sit for 15 minutes. Drain and pat dry with a paper towel before adding to a recipe.