Sass!

We always have a house full of friends and family for the long holiday weekend. I always make this casserole up ahead of time so I can just pop it in the oven and enjoy our guests.

Stuff you need-

1 loaf, French bread, cubed or sliced
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
TOPPING:
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

What to do with the stuff-
Go on and grease you up a 13 x 9 baking dish. Next, line your dish with the French bread. Get you a big ole bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour that yummy egg mixture over the French bread. Now wasn’t that easy? Cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about 45 minutes to 1 hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter and add sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. It is optional bet we do highly recommend it. So just go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole.