This recipe was given to me by a friend quite a few years ago. It's a wonderful breakfast for overnight guests, and has always gotten rave reviews when I bring it to breakfast-themed potlucks. Best of all, you assemble it the night before and put it in the fridge, so in the morning you can just toss it in the oven, which is also what made it work so well for our Christmas breakfast.
1 cup brown sugar
1/2 cup butter
2 Tbsp light corn syrup (I like to use real maple syrup, or maple-flavored pancake syrup)
12 slices bread
6 eggs, beaten
1 1/2 cups milk
1 tsp vanilla
1/4 tsp salt
- Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. (I have found that letting it reach a light boil, as below, is about right, but don't let it continue to boil, as it will thicken too much and not have the syrupy consistency you want.)
- Pour into a greased 9x13 baking dish. Place 6 slices of bread over syrup. Top with remaining 6 slices.
- Combine eggs, milk, vanilla and salt. Pour evenly over bread; cover and chill 8 hours.
- Bake, uncovered, at 350 degrees for 40-45 minutes, or until lightly browned and eggs are set. Serve immediately.
If you used regular sliced bread, it will fill up the pan nicely (you may have to cut some pieces to fit). I chose to use thickly sliced French bread this time, which left gaps in between, but tasted very good.
The mixture on the bottom of the pan will create the syrup for the French toast. Invert for serving, if you like.