Bread Pudding French Toast (A La Stoneridge)

1 loaf French, Italian, or Challah bread, cubed

cinnamon

12 eggs

1 1/2 cups milk (whole is best)

1 1/2 t vanilla

1 heaping t butterscotch instant pudding mix

1 cup light brown sugar

1 stick butter melted

2 T maple or corn syrup

dash of nutmeg

1/2 t cinnamon

Place bread cubes in a sprayed 9x13 baking dish. Sprinkle with cinnamon. Combine eggs, milk, vanilla and pour over top of bread cubes. Combine remaining ingredients and sprinkle on top of soaked bread. Cover and refrigerate overnight. Bake uncovered at 350 for 40-45min.

Serves 8. If you need to hold for any length of time, be sure to cover with foil so the top doesn't get too dry. Serve with a sprinke of confectioners' sugar and warm maple syrup.