French Toast Casserole
The church my family attends has their own cookbook: a collection of recipes that spans over many generations, cultures and taste buds. This recipe is one of my most favorites! It's been a go-to for years when hosting baby or wedding showers. My family adopted it as a brunch staple and will often make it for Thanksgiving or Christmas Day breakfast. It's simple, easy and decadent. A perfect combination!
- 1 (1-lb) loaf of French bread, cut diagonally in 1-inch slices
- 8 eggs
- 2 cups milk
- 1½ cups half-and-half
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¾ cup butter
- 1⅓ cup brown sugar
- 3 tbsp light corn syrup
- Butter a 9 x 13-inch baking dish. Arrange the slices of bread in the bottom (you will have two layers). In a large bowl, beat together eggs, milk, half-and-half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight.
- The next morning, preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, and corn syrup; heat until bubbling. Pour over bread and egg mixture.
- Bake, uncovered, for 40 minutes.
- Bake on a cookie sheet (it may bubble over).