Baked, rich, flavorful and full of love—this delectable French toast is a must-have for a weekend breakfast or brunch. Extremely delicious and the best part is that you can have it in the refrigerator marinating overnight ready to bake in the morning.
1 cup brown sugar, packed
1/2 cup butter, 1 stick
2 Tablespoons corn syrup
1 loaf French bread, sliced into 3/4-inch slices
1 1/2 cups half & half
5 large eggs
1 teaspoon vanilla extract
1 Tbsp Grand Marnier
1/4 tsp freshly ground nutmeg
1/8 tsp mace (optional)
1/2 teaspoon salt
- Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until well blended, stirring frequently. Pour syrup into a 9×13″ baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Push the bread pieces in so that they all fit.
- Whisk half and half, eggs, vanilla, liqueur, nutmeg and salt in bowl until well blended. Pour over the bread layer. Cover with plastic wrap and chill for 8 to 24 hours.
- Preheat oven to 350 * Remove dish from refrigerator and let stand until room temperature (about 30 minutes). Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed. Serve with a sprinkle of powdered sugar, and or syrup, if desired.
*Grand Marnier (a liqueur) can be substituted with orange juice.
*Garnish with fresh berries and a sprig of mint.
If I had a single flower for every time I think about you,
I could walk forever in my garden