Baked French Toast

About two weeks ago I hosted a baby shower for a good friend of mine.  Every time I have a large group of people for brunch I make at least these two things 1. Strata and 2. Baked French Toast.  The Strata recipe I will chare at a later time.  But I do these things is because you can do them the night before and the day off you can just put them in the oven on the same temperature and it works out great.  The Baked French Toast is always a hit.  Everyone always wants a little bit of sweet during a brunch. 

Then you ask, you are Swedish and make French Toast?  That is such an American thing.  Yes you are correct.  I had no idea what French toast was before I moved to the US and on top of that I hated sweet things for breakfast, sweet things are for dessert.  But I have changed.  Today I love French Toast if you do it right.  This is my favorite way of going the French Toast and everyone loves it.  Trust me this is first thing that always goes during the brunch.

1 stick of butter

¾ cups of brown sugar

1 tsp cinnamon

1 loaf of cinnamon bread

4 eggs beaten

1 ½ cup of half and half

On a slowly melt the butter and add the brown sugar to it and then the cinnamon.  Once all melted take the pan off the heat and add the half and half and then add the beaten eggs slowly.  You do not want to have the egg curd if the liquid is too hot.  Make sure you add the eggs slowly and stir the whole time.

Take a 9×13 inch pan.  I use a glass pan and line the pan with sliced cinnamon bread.  Make this in two layers so it is ticker than just one slice.  If your bread is not precut cut the bread in 1 inch slices instead.  Then take the whole mixture and pour it evenly over the bread.  Cover the pan and let it sit in the refrigerator overnight.

Then bake in a pre-heated 350F degree oven for 35-45 mines.  Then remove the cover off the last 15 minutes to get a crispy top.  Serve warm with maple syrup or whipped cream or fresh fruit.

Serves 8