March 14, 2012

Wednesday's Chow: Baked French Toast

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. 


Christine Ashworth said...

Sounds delish! Very like one that I make, but instead of bread I use cut up croissants...mmmm! I'll have to dig around and post that recipe...

Traci Bell said...

I LOVE French toast! This looks good.

Kayelle Allen said...

I like the idea of baking it instead of frying. That's a timesaver and a calorie saver. Thanks for this!

marybelle said...

Always a favourite!!