Morning Hospitality {Baked French Toast}

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.

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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

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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.

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Bake in preheated oven, uncovered, for 40 minutes.

Baked French Toast

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