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
- 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
- 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.