This recipe is a favorite in our house and it’s so simple. Seriously, every time I make this I always think why don’t I make it more often. I love that you do just about everything the day before. In the morning you just add the topping and pop it into the oven. This was perfect for Mother’s Day.
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. Layer bread slices in pan. Set aside.
In a 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.).
The next day….
Preheat oven to 350 degrees
Scoop topping over bread slices. (I use a tablespoon)
Bake 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.