Saturday, October 11, 2008

Baked French Toast

This french toast is just like a combination of a caramel sticky bun and bread pudding. It is our favorite breakfast of all time and is a regular for company breakfast. Make it the night before and it is ready to just pop in the oven in the morning.

Melt 1 stick of butter in a glass 9x13 baking dish in the microwave.

Generously sprinkle the pan with brown sugar. Sprinkle with a bit of cinnamon and nutmeg.

Fill the pan with thick slices of Italian bread. Pack them in tightly.

Beat 3 eggs, 1 1/4 cup milk, 1 tsp vanilla.

Pour egg mixture over bread, making sure the tops of every piece is wet. The pan will have egg mixture sitting in the bottom.

Cover and chill overnight.

Remove from fridge for 30 minutes before baking.

Preheat oven to 350.

Bake until the sugar is bubbly and the top of the bread is dry. About 40 minutes or so.

Serve immediately. Place with the sticky side up on a plate.

1 comment:

  1. That looks great. Would be good with some pecans sprinkled along the bottom I would think. Hmmm. . . might have to try that out. :) Thanks for sharing the recipe.