This baked french toast will be your “go to” brunch recipe from the moment you taste it. I started making this years ago for Easter brunch, and it has become a dish that my family looks forward to all year. It has become such an awaited favorite that I am pretty sure I would be disowned if I ever were to decide to make something else. No joke, it’s that good.
This recipe makes enough for a large and a small glass baking dish of french toast. Since this year it was only the four of us, I started to just prepare one dish and the evil stares I received from my children made me quickly realize that was a bad idea. I guess if you wait 365 days for something, you want as much as you can get. A few days extra of this yummy treat for breakfast was a small price to pay for my children’s happiness.
To make your new brunch favorite you need:
2 large French breads
2 cups of milk
1 1/2 cups half and half
2 tsp. vanilla
1/4 tsp. cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tbsp. light corn syrup
Butter a large and a small glass baking dish. Cut the french bread into 1″ – 1/2 ” pieces and arrange in the baking dishes.
Whisk together eggs, milk, half and half, cinnamon and vanilla in a mixing bowl.
Ladle over the bread ensuring that every piece is covered.
Cover and refrigerate overnight so the egg mixture can absorb into the bread.
The next day combine the brown sugar, butter, and corn syrup in a saucepan over low/medium heat until everything is melted.
Spread the mixture on the french toast until evenly coated. I never use it all, but that is up to you.
Bake at 350 degrees for about 40 minutes, sometimes longer, until the egg is fully cooked. You may need to cover with aluminum foil near the end to prevent excessive browining.
Absolutely delicious! You will see why my family counts down the days until I make this french toast again.