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Overnight French Toast Bake

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I found this recipe on my SIL’s blog and thought it would be a great addition to our Christmas brunch menu. I tried it last week to test it before making it for guests. It is easy and good!! And will be on the table Tuesday morning 🙂  Justin and Rebecca both really enjoyed it. I love that you don’t need to add syrup. It’s already plenty sweet and syrupy. Thanks for the recipe, Sara. I replaced the corn syrup with honey to make it healthier. I only made a half recipe when I was trying it. I’ll make the full version for our party.

Edited 12/28/11 – I made the full version yesterday. Instead of doing slices of bread I broke it all into chunks. I think that worked a lot better to absorb the eggs/milk evenly. And it was much easier to dish up.

Overnight French Toast Bake

2 Tbsp. honey
1/2 cup butter
1 cup brown cane sugar or sucanat
1 16oz. loaf whole wheat bread, gluten free bread or grain free bread
1 1/2 cups milk
5 eggs
1/2 tsp. salt
1 tsp. vanilla

In a pan on the stovetop, combine the honey, butter, and brown sugar. Simmer until syrup-like, about 7 minutes. Pour half of the mixture in the bottom of a 13×9 inch pan. Slice bread into 1-inch slices and place on top of mixture in pan. Pour remaining syrup mixture over top of bread slices.

Combine eggs, milk, salt, and vanilla. Beat until mixed well. Pour over bread.

Cover and refrigerate overnight. In the morning, uncover pan and bake at 350 for 40 minutes or until brown.

One comment

  1. Sara says:

    I made this on Christmas Eve morning with the same modifications. And had cut my bread in strips… kind of like french toast sticks. Tearing it up would be even easier. We love this, though it’s a only a special treat… like once a year. 🙂

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