Cinnamon Bread Custard

Cinnamon Bread Custard

1 pkg. sliced cinnamon-raisin bread

4 whole eggs

3/4 cups granulated sugar

1 stick butter, melted (I just used softened)

4 cups milk (I used 2 cups milk, 2 cups half & half, because that's how my mom always made it)

1 tsp. vanilla

The night before, assemble:

Brush both sides of each bread slice with butter and arrange in rows in buttered 9x12 inch baking dish. (I only brushed one side of each bread slice when I made it.)

In large bowl, beat together the eggs. whisk in the sugar, milk, and vanilla.

Pour mixture over the bread slices, making sure each piece is evenly moistened.

In the morning:

Preheat oven to 350.

Place the baking dish in a roasting pan and pour in enough water to reach halfway up the sides of the dish (I used a rimmed baking sheet for this part).
Bake in the upper third of the oven for 25 minutes or until the top is lightly browned and the custard is set. Transfer to a rack and let rest for 15 minutes.

Cut into squares, sprinkle lightly with confectioners sugar an serve with fresh berries (optional).