DinnerDork [ \ˈdi-nər\\ˈdȯrk\ ]
Brunch is my favorite meal, making this one of my go-to recipes when we’re hosting brunch or overnight guests. This is a recipe that you can be sure your family and guests will love!
Things to love:
- Looks like it takes hours of prep, but it actually takes far less! All of the prep work is done the night before, allowing you to serve a delicious breakfast or brunch with very little effort.
- No serving syrup needed! The maple syrup is baked into this french toast, meaning you can say goodbye to the mess of sticky syrup bottles, tables and spills.
- Works great with old bread!
- Freezes and reheats like a dream!
- 1 loaf of bread (about 1″ thick slices are ideal)
- 5 eggs
- 1 cup milk
- 1 cup half-and-half
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1/2 cup melted butter butter
- 2 tbsp maple syrup
- Prepare a baking dish or cookie sheet with non-stick spray
- Combine and whisk the marinade ingredients
- Dip bread slices into the marinade, then place on the cookie sheet
- Cover cookie sheet with foil and refrigerate over night
- Approximately 1 hour before serving, combine the topping ingredients
- Remove the cookie sheet from the fridge and spoon the topping mixture evenly over the bread
- Bake, uncovered, at 350 degrees for about 40 minutes.
- Let rest 5 -7 minutes before serving.
- No syrup is necessary, as the syrup is already baked into the toast. Serve alone or with butter, powered sugar, or fresh fruit according to taste.