This has become a family and friend favorite ever since my friend Anne gave me the recipe many years ago. It is the one breakfast item that has remained the same at Christmas breakfast. It’s so easy you’ll want to make it more then once a year!
OVERNIGHT FRENCH TOAST
In a small saucepan, melt ½ cup butter and mix with 2/3 cup brown sugar and some cinnamon. Pour into the bottom of a 13×9 or 15×10 inch pan. Place thick sliced bread over the top of sugar mixture (as many as you can fit, make it snug). Mix three eggs and ½ cup milk. If using a 15×10 pan increase the milk to 1 ½ cups. Pour over the bread. Cover and refrigerate overnight. Let pan come to room temp or put in cold oven. Bake at 350 for 30 minutes. To serve, flip each piece over onto plate sugar side up.
A couple of hints from making this many years……Do not use sourdough bread. I’ve used both french and ciabatta and I prefer to slice the bread myself. It tastes great alongside a bowl of fresh strawberries and crisp bacon. Be sure to make 2 pans – it won’t go to waste.