I first encounted baked french toast at my church’s women’s breakfast. I thank God for Linda Mueller who loving prepared it and for the baked french toast itself. It has now become a staple in our house for special birthday breakfasts, PTO teacher breakfasts and for Mr. D, who at 13 can single handedly eat a whole large pan of it without any ill effects. The other thing I love about it is that is is super easy – always a plus in my book.
Baked French Toast
Ingredients:
- 1- 1 pound loaf French bread, cut diagonally in 1 inch slices
- 8 eggs
- 2 cups milk
- 1 1/2 cups half and half
- 2 t. vanilla
- 1/2-1 t. cinnamon
- 3/4 cup butter
- 1 1/3 cup brown sugar
- 3 T. light corn syrup
Cooking Directions:
- Butter a 9×13 baking dish (I find that this recipe makes more than one pan – so go ahead & do two if you find the bread fits into two pans)
- Arrange the slices of bread in the bottom. In a large bowl beat together eggs, milk, cream, 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 cornsyrup; heat until bubbling. Pour over the bread/egg mixture.
- Bake uncovered for 40 minutes.
- Say a little prayer of thankfulness.
Julie says
Ii am making 3 pans of this French toast for the Riverview teachers.
I know they will love it. It is easy to make.
architect mom says
Yes, it is sooooo good. BTW, I just posted a goat cheese tart recipe today that you might enjoy!
Architect mom's son says
This is my favorite breakfast food and maybe even my favorite food in the world.
architect mom says
Thank you, honey!
Julie Architect Mom"s sister says
I am making this again for the 60 women coming to Stephanie”s baby shower! Yum yum!