I invited this week's guest, Susan Muller to submit a recipe for Wednesday's Chow, but she replied that "no one would want one of her recipes. However, send my your baked french toast one." So I wrote back, well, great, now I have to come up with a recipe, and btw, here's the baked french toast one. Susan sent me another email. "Post this one. They'll love it."
I'm sure I've posted this before, but it is a really good, easy recipe and the few times I've made it for brunch, it's gobbled up. With Easter just a few weeks away, I figured I would post it again and ya'll can plan to make it for the Easter Bunny crowd.
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 cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/4 cup butter
- 1 1/3 cups brown sugar
- 3 tablespoons light corn syrup
1. Butter a 9x13 inch baking dish. 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.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes.