French Toast Casserole

We had some leftover blueberry bagels in the pantry, and they weren't getting eaten quickly enough, so I thought I'd try making French Toast Casserole with them. It turned out nicely. I divided this recipe in half for a 9x9 pan.

Overnight French Toast Casserole1 (10-ounce) loaf French bread
8 eggs
3 cups milk
4 teaspoons sugar
¾ teaspoon salt
1 Tablespoon vanilla extract
1 teaspoon almond extract, optional
4 Tablespoons margarine, cut up fine
3 teaspoons cinnamon/sugar mixture
Grease 9x13 pan. Cut bread into 1-inch pieces and arrange in pan. Mix eggs, milk, sugar, salt, and extract(s), and pour over bread. Dot with the margarine. Refrigerate 4-36 hours. Bake at 350 degrees for 45-50 minutes. Sprinkle with cinnamon/sugar mixture. Let stand 5 minutes. Serve with syrup as desired.