Baked French Toast

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:

1. 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)
2. 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.
3. 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.
4. Bake uncovered for 40 minutes.
5. Say a little prayer of thankfulness.