French Toast Loaf from Main Street Bakery

Instructions

1. Set 12 slices of bread on a plate or tray and let air out for 3-4 hours, to rid them of their moisture.
2. Slice each butter stick into 15 thin slices. Keep chilled until ready to use.
3. Mix light brown sugar with ground cinnamon. Set aside.
4. Spray a loaf pan with non-stick cooking spray. Place 3 slices of the bread on the bottom of the pan. Press down with the palm of your hand. Sprinkle 1/3 of the brown sugar mixture over them. Spread 10 pats of the butter on top of the brown sugar.
5. Layer another 3 slices of bread on top of the butter. Repeat with another 1/3 of brown sugar and 10 pats of butter.
6. Repeat with another layer of 3 slices of bread, the remainder of the brown sugar and butter.
7. Finish off with the last 3 slices of bread. Press this all down with your hands so that the bread does not extend above the rim of the loaf pan. Set aside.
8. Whisk 4 large eggs in a bowl. Add the heavy cream and mix well. Stir in the vanilla and cinnamon. Slowly pour this batter over the loaf a little bit at a time. Using a fork, lift the sides of the bread so that the liquid seeps down into the lower layers. Pour the remaining batter.
9. Cover the loaf pan with plastic wrap. Secure with a sheet of foil. Place in the fridge to chill overnight.
10. THE FOLLOWING DAY:
11. Preheat oven to 325 degrees.
12. Remove the foil and discard the plastic wrap. Replace the foil and secure. Place pan in oven and bake for 1 hour at 325 degrees. You may want to set a baking sheet or pan on the rack below to catch any overflowing liquid.
13. After 1 hour, remove the foil. Bake uncovered for an additional 30 minutes at 325 degrees.
14. Remove from oven and let cool completely.
15. Slice with a sharp knife and set on serving plates.
16. Sprinkle with powdered sugar and serve with syrup or fruit preserves. Enjoy!!