My friend, Michelle, brought this fabulous dish over for my family when Ally was born. I love that you make it the day (or two) ahead of time and put it in the refrigerator, then in the oven the next morning. I love breakfast foods, but find there is nothing worse than wanting to make something only to realize it won't be done until 9 or 10am (way past breakfast time for me) by the time you get it put together and baked. I recently made this for some friends who were visiting us from FL and it was a hit the second time around as well!
Overnight French Toast
2 tablespoons and 1-1/4 teaspoons corn syrup
1/2 cup and 1 tablespoon and 2 teaspoons butter
1 cup and 3 tablespoons packed brown sugar
1-1/4 (1 pound) loaves French bread, sliced
6 eggs
1-3/4 cups and 1 tablespoon milk
1-1/4 teaspoons vanilla extract
1/4 teaspoon salt
Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight. The next morning, preheat oven to 350 degrees. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated. Serves 6.
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