This warm and cozy breakfast dish gets all the compliments without all the work. Instead of standing over the stove dipping and cooking each individual slice, just throw your French toast ingredients into a pan. For maximum flavor and moisture, I like to use a crusty loaf of French bread or braided challah. Thick, hearty slices of either will soak up all of the brown sugar and cinnamon flavors as it chills overnight. The only thing left to do in the morning is to bake and indulge!
Ingredients
- 3 tbsp light corn syrup
- 1½ cups (200g) dark brown sugar
- ¾ cup (1½ sticks or 170g) butter
- 14 oz loaf French bread or challah 1 x 12 (day-old or stale is preferred)
- 5 eggs, beaten
- 1 tbsp vanilla extract
- 1½ cups (360ml) milk
- 1 tsp ground cinnamon
- confectioners’ sugar for sprinkling (optional)
How to Make It
- Heat the corn syrup, brown sugar, and butter together in a small saucepan over a medium heat. Remove from the heat once the butter is melted and spread into a 9 x 13in baking pan.
- Slice the bread into 10–12 thick slices. Layer on top of the brown sugar mixture. Set aside.
- Whisk the beaten eggs, vanilla, milk, and cinnamon together in a large bowl. Pour over the bread. Cover the pan tightly and chill for 8 hours or overnight in the refrigerator.
- Preheat the oven to 350°F. Bake, covered with aluminum foil, for 45 minutes or until the bread is cooked through. Sprinkle with confectioners’ sugar prior to serving. This bake tastes best served on the same day.
