Prep 20 mins
Cook 30 mins
This is a super-easy version of French toast that I like because it can be prepared in advance and then popped into the oven the next morning. It's great served with a mixed fruit salad on the side( which also can be prepared ahead!). Originally from the Houston Chronicle food section.Prep time does not include overnight refrigeration.
- 1⁄2 cup butter (1 stick)
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 loaf French bread, sliced 1 1/2 inches thick
- 5 eggs, lightly beaten
- 1 1⁄2 cups light cream
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- powdered sugar, to serve
- In a small saucepan, bring the butter,brown sugar,and corn syrup to a boil.
- Once the butter has melted, pour into a 9-by-13 inch baking dish.
- Arrange the bread slices over the syrup mixture, filling in nooks and crannies with small pieces of bread.
- In a bowl, combine the eggs,cream,vanilla,and nutmeg and pour over the bread.
- Cover with plastic wrap and refrigerate overnight.
- The next morning, preheat the oven to 350 degrees.
- Remove the baking pan from the refrigerator, discard the plastic wrap, and bake the French toast for 30 minutes, or until puffed and golden.
- To serve, invert slices with syrup onto plates with a spatula.
- Sprinkle with powdered sugar and serve with additional maple syrup, if desired.
this was very easy, and super tasty. my husband took some to his mom and brother, because it was just too much for the 2 of us, and now they request that i cook this lol.