Mom's Baked Cinnamon Bread Custard

Hubby wasn't too sure about this recipe.  He doesn't like gooey egg dishes and I have not had luck making non gooey french toast casseroles in the past.  God love him, he was willing to try this one and, thankfully, it was a hit.  I found that one loaf of Pepperidge Farm Cinnamon Bread makes this recipe very nicely.

  14 Slice Cinnamon Bread, 1/2 inch thick.                                         

  6 Large Eggs

  3 Large Egg Yolks

  1 Cup Sugar

  2 Cup Half And Half                                                              

  3 Cup Milk                                                                             

  1 Tsp Vanilla

                                                             

Heat oven to 375 degrees.  Arrange bread in a  double layer in a lightly greased 9 x 13 inch baking pan.  Cut bread as needed to cover bottom of pan.  Whisk together eggs, egg yolks and sugar.  Gradually add milk, half and half and vanilla.  Pour mixture over bread. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.  Dust with powdered sugar and serve warm.