Baked French Toast
Thanks to Heather Tworoger of Two Saints Baking Company and Cafe who shared this recipe with my husband. We were served this awesome breakfast casserole at my cousin Carolyn's son David's wedding rehearsal brunch.
- 1 loaf French bread, cut diagonally in 1 inch slices (1 lb)
- 6 eggs
- 2 cups half-and-half
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3/4 cup butter
- 1 1/3 cups brown sugar
- 3 tbsp light corn syrup
Butter a 9x13-inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, half-and-half, vanilla, and cinnamon, Pour over bread slices, cover, and refrigerate overnight. (Or you can dip the bread in the egg mixture, place in pan and pour remaining mixture over bread).
The next morning, preheat oven to 350 degrees. Flip over each piece of bread. In a small saucepan, combine butter, brown sugar and corn syrup. Heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
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