Instructions

• Preheat nothing yet — gather a 9×13-inch casserole dish and the ingredients listed. Melt ½ cup butter in a small saucepan or microwave-safe bowl until fully melted.
• In a bowl, stir the melted ½ cup butter together with 1 cup brown sugar until well combined. Pour this butter–brown sugar mixture into the bottom of the 9×13 casserole dish and spread it evenly.
• Trim the crusts off the Texas toast if desired. Cut or tear the slices as needed so you can fit a single layer of the Texas toast into the dish.
• Arrange one layer of Texas toast in the bottom of the dish over the butter–sugar mixture, cutting pieces as necessary to cover the pan.
• In a small bowl, combine 4 tablespoons brown sugar and 3 teaspoons cinnamon; set this cinnamon–sugar mixture aside.
• In a medium bowl, whisk together 4 eggs, 1½ cups milk, and 1 teaspoon vanilla extract until blended.
• Pour about half of the egg mixture evenly over the first layer of Texas toast, allowing the bread to soak for a minute.
• Sprinkle half of the cinnamon–sugar mixture evenly over the soaked first layer.
• Add a second layer of Texas toast on top of the first. Using 4 tablespoons softened butter, spread a thin, even layer of the softened butter over the top surface of the second layer.
• Pour the remaining egg mixture evenly over the top layer of bread, then sprinkle the remaining cinnamon–sugar mixture over the top.
• Gently press the bread layers down so they absorb the custard. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
• When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator, uncover, and bake for 40–45 minutes, until the custard is set and the top is golden.
• Remove from the oven, let cool a few minutes, then sprinkle with powdered sugar before serving.