Recipe by Leslie in Texas
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
Directions See How It's Made
- 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.