When we think about hospitality, we often forget breakfast as an opportune time for hosting family and friends.
Whether you plan to wake up to a houseful of 6 or 16, doing the work the night before is always my preferred mode of operation. A make-ahead quiche, a pan or two of baked french toast, and a big bowl of fresh fruit, and you’ve got a lovely breakfast fit for the finest guests. Exactly the kind of folks I had over this weekend.
Baked French Toast
- 1 loaf French bread, cut in 1 inch slices
- 8 eggs
- 2 1/4 cups milk
- 1 cup half-and-half cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup butter
- 1 1/3 cups brown sugar
- 3 tablespoons light corn syrup
Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, and vanilla. Pour over bread slices, cover, sprinkle with cinnamon, and refrigerate overnight.
The next morning, preheat oven to 350F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.