I love this recipe, not only for the taste but for the ease as well. You do everything the day or night before. So in the morning you just add the topping and pop it into the oven. This would be a terrific breakfast for Christmas morning.
Baked French Toast with Topping
1 (12-16 oz) loaf French bread, cut into 1-inch slices
8 large eggs
2 cups milk
2 cups half and half
2 tsp vanilla
1 1/2 tsp cinnamon
Butter 13x9x2-inch baking pan. Fill pan with bread slices. Set aside.
In blender, mix eggs, milk, half and half, vanilla, and cinnamon.
Pour mixture over bread slices. There will be a lot of liquid, this picture is taken after it has been in the fridge for a few hours. So, don’t be alarmed, it soaks in nicely by morning. 🙂
Refrigerate, covered, overnight.
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tbsp corn syrup (light or dark, both work great)
Make topping by combining all ingredients; set aside until time to bake (I make this the night before too and leave it covered on the counter).
Spread topping over bread slices.
Bake at 350 degrees for 40-50 minutes until puffed and golden. (Cover with foil if top begins to brown too quickly.) If you like drier French Toast you will want to bake it longer.