French Toast is one of my favorite meals. I could eat it for breakfast, lunch, and dinner. This recipe makes life too easy, especially when we have house guests. Like how my husband does his hair, you can set it and forget it. Throw the ingredients together the the night before, and just pop it in the oven in the AM. Voila: hostess with the mostess.
Recipe: Baked French Toast
Inspired by Brenna Sadowsky
Loaf of challah (you don’t need a full loaf, I usually make do with leftovers) (Brenna uses French bread cut 3/4 inch slices which is also delicious and naturally makes easy serving portions)
2/3 C. packed brown sugar
2 T. light maple syrup
1/3 C. butter
1 1/2 T. vanilla
1 1/2 C. milk
2 pinches of salt
1. Melt butter and mix thoroughly with brown sugar and syrup.
2. Spray Pam in baking dish.
3. Pour butter/sugar/syrup mixture in the bottom of the dish.
4. Tear pieces of challah and line the dish. There is no method there, just fill the dish. I try to get crusty pieces in the corners. If you are using French bread, line pan with 1 layer of slices.
5. Beat together eggs, vanilla, milk, and salt. Pour over bread. Sprinkle with cinnamon and sugar.
6. Put in refrigerator overnight.
7. Bake 350 degrees for approx 40 min.