I found a cookbook that just called out to me, and I bought it right away. 9×13 is THE size baking dish. A whole book of ideas for it? Oh yes.
From 9×13 The Perfect-Fit Dish, a Meredith Corporation Print Production, 2010
French Toast Casserole
Keeping traditional French toast warm while preparing it for a crowd can be difficult. Make it this way and you’ve got 8 fresh servings at once!
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light-color corn syrup
1 1-pound loaf unsliced cinnamon bread, cut into 1-inch slices
8 eggs, beaten
3 cups half-and-half or light cream
2 teaspoons vanilla
1/2 teaspoon salt
1 tablespoon orange liqueur (optional)
1) In a medium saucepan combine brown sugar, butter, and corn syrup; cook and stir until boiling. Boil, uncovered, for 1 minute. Pour into a 9×13-inch baking dish.
2) Arrange bread slices on top of brown sugar mixture. In a large bowl combine eggs, half-and-half, vanilla, and salt; pour over bread slices. Cover and chill in the refrigerator for at least 4 or up to 24 hours.
3) Preheat oven to 350 degrees. Let baking dish stand at room temperature while oven preheats. Bake, uncovered, for about 40 to 45 minutes or until top is browned and puffed and a knife inserted near center comes out clean. Let stand for 15 minutes before serving. If desired, drizzle with orange liqueur.
