I found this little baby on allrecipes.com and it has become a favorite. The only change I made to the original was I one and a halfed the caramel ingredients. Doubling it was just way too sweet, and doing it the original way was not quite enough. Whenever we have friends' baby showers, whoever's hosting says, "Summer, can you bring that French Toast dish?" It is so nice because a) it bakes in a 9x13 pan so it feeds a lot of people, and b) you prepare it the night before so all you have to do is put it in the oven in the morning. Perfect for holiday breakfasts or mornings when you can't quite take the time to prepare something. So divine!
Overnight French Toast
INGREDIENTS:
- 3 Tbsp. corn syrup
- 3/4 cup butter (not margarine)
- 1 1/2 cup packed brown sugar
- 1 loaf French bread, sliced or ripped
- 5 eggs
- 1 1/2 cups milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
DIRECTIONS:
1. In a small saucepan over medium heat, combine the corn syrup, butter and brown sugar and stir until the butter has melted. (Do not cook too high or the caramel becomes more solid than liquid). Pour this mixture over the bottom of a greased 9x13 pan.
2. Place the bread slices over the caramel mixture in the pan. If you'd like you can rip the french bread into pieces and spread those out and push into the caramel mixture.
3. In a bowl, beat together the eggs, milk, vanilla and salt; pour this mixture over the bread. Cover and refrigerate overnight.
4. In the morning, uncover the pan and bake at 350 degrees for 40-45 minutes. Serve while hot or warm.
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