Raspberry Breakfast Casserole

This is the breakfast casserole recipe Rachel made for book club one time.

8 eggs

1 C. Sugar

2 tsp vanilla

3 C. Milk

1/4 C, Butter

12 slices bread

2 C. Fresh or frozen blueberries ( I used Raspberries)

1 TBS. Cinnamon

1/2 C. Sugar

 

Beat together the eggs, sugar, vanilla, and milk, (half and half can be used if you like it richer). Butter the bread and place 1/3 in bottom of a 9x13 inch pan. Ad 1/3 of the berries; Sprinkle with cinnamon sugar. Pour 1/3 of the egg mixture over. Repeat layers 2 more times. Cover and place in the refrigerator overnight. Bake at 350 degrees for 45 minutes. Makes 8 servings.