Make-Ahead Cinnamon French Toast recipe

6 servings

1 loaf day-old French bread

1 cup HERSHEY®'S Milk Chocolate Chips or HERSHEY®'S Cinnamon Chips

5 eggs, beaten

1 1/4 cups milk

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Maple syrup (optional)

Spray 13x9-inch baking pan with non-stick cooking spray.

Cut French bread into 6 (1-1/2-in.

thick) slices.

Using small, sharp knife, cut 2-inch long slits in one side of each bread slice, cutting 3/4 of the way through bread to create a pocket.

Spoon 2 heaping tablespoons chips into pocket of each bread slice; press to close.

Place filled slices into prepared baking pan.

Whisk together eggs, milk, cinnamon and vanilla in medium bowl.

Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread.

Cover pan with plastic wrap; refrigerate 2 hours or overnight.

Heat oven to 400 degrees F.

Bake, uncovered, 20 to 25 minutes or until golden brown.

Transfer toast to plates.

Serve with maple syrup, if desired.