Baked French Toast

This is a great recipe my daughter-in-law, Mandy, shared with me.  You have to make it ahead of time, so plan accordingly.  We made it last year for Thanksgiving morning because we knew we would be too busy to make breakfast.  I made it for Christmas morning and also made it for a covered dish with my breast cancer support group, Pink Posse.  Everyone loved it.  The best part is that you make it the night before and just put it in the oven the next morning.

Breakfast DONE!

Baked French Toast

1 ½ cups packed brown sugar

¾ cup butter

3 Tbsp light corn syrup

1-2 baguette's (depending on the length, Batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

8 eggs

2 ¼ cups milk (I use part milk and part half and half to equal 2 ¼ cups milk.)

1 ½ tsp vanilla extract

Place first 3 ingredients in medium size saucepan and heat over medium heat, just to congeal (Do Not Boil). Spray baking dish (large foil pan) with nonstick vegetable oil, pour hot brown sugar mixture into baking dish. Place eggs, milk and vanilla into blender and blend until smooth. Pour milk mixture into a dish and dip bread slice (I do at least 5 at a time), making sure they really soak up the mixture. Place into pan with brown sugar mixture and scrunch pieces together (should get about 32-36 slices in the pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30-45 minutes or until firm and slightly browned. Brown sugar mixture should be bubbling.  Serves 8 to 10 people.

**It usually takes 2-3 baguettes, especially if you scrunch them together. Also, I always turn over the slices about halfway through or towards the end so that it gets the entire slice covered in the sauce.  This seems to help cook each slice a little more evenly. But if you don't flip them it is still good.