Sunday, July 21, 2013

Baked French Toast

1 loaf French bread, cut diagonally in 1-inch slices
6 eggs
2 cups milk
1 1/2 cups half-and-half
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups packed brown sugar
3 tablespoons light corn syrup

Coat a 9x13-inch baking dish with nonstick cooking spray. Arrange bread slices in the bottom of the pan; set aside. In a large bowl, beat together eggs, milk, half-and-half, vanilla, and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes. Serve with butter, syrup, and powdered sugar. Makes 8 to 10 servings.

Notes: Super delicious! We like to have baked French toast for breakfast on special occasions and so we've tried several variations. This one is a simpler version of the Baked Apple French Toast with Caramel Sauce recipe that we posted a long time ago.

Source: Lion House Christmas cook book.

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