OVERNIGHT BAKED FRENCH TOAST for 8×8 pan. Double for 9×13 pan.

6 slices of day old French or Italian bread.
3 large eggs
1 ¼ cup almond milk (unsweetened)
¼ -1/2 cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg

Grease or oil pan, arrange thick bread slices, and fill every space with torn pieces of bread, there should be no gaps.
Whisk almond milk, eggs, brown sugar vanilla and spices. Pour this over the bread, allowing to soak in. Cover and refrigerate for overnight.

Bake in 350 oven ,25-30 min. covered, then 10 min uncovered to crisp up top.
For 9×13 pan, bake 40-45 min covered, and 10 min uncovered.
Serve warm, with butter if desired, and real maple syrup.

A side of fresh fruit is nice.
For presentation on individual plates, dust with confectioners sugar(use a fine mesh wire strainer to sift)and add a few fresh berries.