Baked French Toast

I serve this every Christmas morning because I can make it the day before, and just pop it into the oven on the big day. It fills the whole house with the aroma of cinnamon, and really adds to the mood. When making this casserole, be sure not to cut the bread too thick, or pile it too high into your baking dish so that the liquid doesn’t reach the top. You’ll end up with a soggy bottom, and a dry top to your casserole. This can be served alone – no need for butter or syrup. Easy and delicious…and it’s enticing enough to distract Sophia so that David and I can enjoy coffee and french toast before present time!

Here’s what you need:

* 1 loaf of french bread, cut into 1 inch slices

* 8 eggs

* 2 cups milk

* 1 1/2 cups half-and-half cream

* 2 teaspoons vanilla extract

* 1/2 teaspoon ground cinnamon

* 1/8 teaspoon nutmeg

* 3/4 cup butter

* 1 1/2 cups brown sugar

* 3 tablespoons corn syrup

Here’s what you do:

* In a greased 9×13 baking dish, layer the slices of bread.

* In a large bowl, mix eggs, milk, cream, vanilla,  nutmeg, and cinnamon.

* Pour over bread, and cover, placing in your refrigerate overnight, or at least 8 hours.

* After refrigerating, preheat oven to 350.

* In a saucepan, melt together butter, brown sugar and corn syrup, stirring often. Increase temperature until bubbling, and pour over bread mixture.

* Bake about 45 minutes.

Baked French Toast