Pre heat oven to 350 degrees
spray/grease a 13 by 9 inch pan, that just happens to be the size I use. The thing to consider is how deep is as opposed to width/length, as this is a very “wet” recipe and you want it to cook through out and not be too soggy in the middle or too dry on the sides.
3 cups of milk, I use just whole fat regular milk
Now BEAT, BEAT, BEAT, BEAT the eggs and milk, don’t use a mixer, just beat by hand with a whisk. But, as soon as you think you’ve beaten it enough, beat it more, more, more. This is the only way to avoid scrambled eggs.
Add 1/2 to 2/3 cup of sugar–hubby likes stuff sweet, so I go with the 2/3
Big splash of vanilla
Beat these until the sugar is entirely incorporated
Tear bread into chunks, no particular size, just “chunks” and drop into the mixture
Fold, push the bread into the mixture. You want to have the bread take up most of the liquid, but not completely.
Pour into pan. Dot with pats of butter, I thin slice the butter and put on every couple of inches
Sprinkle with cinnamon
Bake for 30 minutes and then watch it. I check every 5 minutes. It’s done when you stick with a butter knife and it comes out clean, no liquid left