Christy and I always have a house full of people for Thanksgiving. We make this recipe for breakfast to keep people from getting hangry while waiting for the feast. Make it the day before and leave overnight in the fridge. For more recipes like this, order my new book, Before You Wake, by texting the word WAKE to 444999.
French Toast Casserole
1 (1 pound) loaf French bread or Challah; cut into 1 inch chunks
2 c half-and-half
1 1/2 c 2% or whole milk
2 ts vanilla extract
1/4 ts ground cinnamon
3/4 c butter
1 1/2 c brown sugar
3 tb light corn syrup
- Butter a 9x13 inch baking dish. Arrange the bread evenly in the dish. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread cubes, cover, and refrigerate overnight.
- In a saucepan, combine butter, brown sugar and corn syrup. Cover with a lid. DO NOT COOK.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Heat the butter, brown sugar and corn syrup until bubbling. Pour over bread and egg mixture.
- Bake in preheated oven, uncovered, for 40 minutes or until brown.