Baked (“Overnight”) French Toast

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It’s sweet…and it’s good.

Note: This is a double recipe

Ingredients

A. For the French toast itself

  • 2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 16 large eggs
  • 1 quart of milk (I use 1% and no one complains)
  • 2 cups half-and-half cream
  • 4 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon

B. For the topping

  • 3 sticks butter (that’s 1 ½ cups)
  • 2 ⅔ cups brown sugar
  • 6 tablespoons light corn syrup

NOTE: That’s a lot of topping. I just ladle it on and throw away the leftover.

C. Berries for the topping. Sugar them as the food is cooking, if desired.

Day 1 Directions

  1. Butter a 9×13-inch baking dish
  2. Arrange slices of bread on the bottom
    (best if you lay them flat, as stacking them “standing up” affects cook time)
  3. Mix these in a large bowl
    –  eggs
    – milk
    – cream
    – vanilla
    – cinnamon
  4. Pour over bread slices
  5. Cover with cling wrap
  6. Refrigerate overnight

The next morning

  1. Flip them if you can, but not critical
  2. Preheat the oven to 350 degrees
  3. Combine together in a small saucepan and heat until bubbling
    – butter
    – brown sugar
    – corn syrup
  4. Pour that over the bread and egg mixture
  5. Bake uncovered for up to one hour
  6. Serve with berries and syrup.

It’s based on this recipe  – https://www.allrecipes.com/recipe/20934/baked-french-toast