Monday, July 13, 2009

Baked French Toast

I love breakfast. If there's one meal I like to eat out for, it's breakfast. And unless it's easy like this, I don't like making big breakfasts. Too many things on the stove, ya know? Well, this is a favorite at our house, it gets eaten quicker than almost anything else I make and it doesn't even need syrup! It's a little on the sweet side, which is why I cut back on the sugar just a tad, but served with eggs and some sausage, it makes a wonderful breakfast...or in this case, dinner! (We love breakfast for dinner since we're never together for breakfast time!)

Baked French Toast
  • 1 lb french bread, cut into 1 inch slices. I've used homemade bread and dinner rolls before, too.
  • 2 cups milk
  • 6 eggs
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar (they call for more, but I've found that a cup is just fine)
  • 3 T light corn syrup
--Arrange bread slices in greased 9x13 pan
--In large bowl, beat eggs, milk, cinnamon, and vanilla together.
--Pour over bread. Cover and refrigerate overnight! (Or make it in the morning/afternoon and eat it for dinner!It really only needs a couple hours)
--Before baking: combine butter, sugar, and syrup in saucepan. Heat until bubbly.
--Pour over bread mixture.
--Bake for 40 minutes at 350!!

**Picture courtesy of the Internet - but it does look like this!!

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