Sugar Crusted Vanilla French Toast

By cacelias

Simple, easy and elegant breakfast. Perfect to serve for a special holiday! Make sure the dish you use, fits the bread slices snuggly, so that the bread absorbs all of the liquid. Delicious served with a dusting of powdered sugar and warm maple syrup and strawberries.

Ingredients

• For the Custard:
• 1 small baguette or crusty loaf of bread, cut into 1-inch slices (about 1 pound)
• 3 large eggs
• 1/2 cup milk
• 1/3 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of Sea Salt
• For the Sugar Coating:
• 1/2 cup (1 stick or 8 tablespoons) unsalted butter
• 3/4 cup packed dark brown sugar
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract

Preparation

Step 1

1 Day Ahead: Butter a 9x9 inch pan on the bottom and sides. Place the bread slices, standing up, in the pan. Set aside and prepare custard.

In a large measuring cup, whisk together the eggs, milk, cream, vanilla, cinnamon and salt until well combined. pour the mixture evenly over all the bread slices in the pan. Cover the pan tightly with plastic wrap and refrigerate overnight.

Next Morning: Preheat the oven to 350 degrees F. Remove the french toast casserole from the refrigerator and set it on a baking sheet.

In a medium sized sauce pan, melt the butter then add the brown sugar and corn syrup. Whisk well to combine. Continue over medium heat, whisking till the sugar is melted and the mixture is bubbly and hot. Remove from heat and whisk in the vanilla.

Carefully and evenly pour the sugar mixture over the french toast casserole, covering each slice well. Place the casserole, on a baking sheet, into the oven and bake until puffy all across the pan, like a good bread pudding, and is golden and baked through, about 40-45 minutes depending on how packed your pan was. The casserole will deflate as it cools. Serve warm with maple syrup and berries of your choice.