Ruth's recipe takes me back to the time when I was a Girl Scout leader. One weekend a few years back, I went to a lodge camping workshop at the same Girl Scout camp I attended as a child. I included a photo of the camp site in my (OLD!) recipe scrapbook (click to enlarge and read more about it):
French Toast Casserole
1 stick margarine
1 C brown sugar
1 T cinnamon
1.5 C milk
Salt to taste
Melt margarine, brown sugar, and cinnamon in bottom of 9 x 13 inch aluminum pan (not glass). Cover with two layers of bread (sliced). Mix eggs, milk and salt. Pour over bread layers. Cover with foil and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes. Remove from pan promptly by turning pan upside down.
Note: Leftovers keep well for a couple of days!
For an easy overnight recipe, this one cannot be beat. Thanks, Ruth!