For the last 2 years my husband and I have hosted a big brunch the day after Christmas. It’s a fun tradition we wanted to start to get the little kids together every year, and it’s so fun to relax with great company after such a busy couple of days. This French Toast has been on the menu both years, and always turns out really well.
With over 20 people coming over to eat, I’m all about dishes I can prep the night before- so I can enjoy the morning and not feel stressed. I made 2 pans of this french toast, 2 egg bakes and 2 crock pot cinnamon roll bakes (I’ll be sharing all of those in future posts) and everything always gets eaten!
Video by Amelia Damplo www.ameliadamplo.com
A couple quick tips:
- I don’t know why, but even though I always use the same pan and bread, sometimes the bread needs more of the egg mixture. If you notice that the edges of the bread are not coated and you’ve run out, beat up a little more and get the bread thoroughly soaked.
- Because you coat the bottom of the pan with the delicious brown sugar mixture, you don’t want to leave the pan in the oven too long to stay warm. The sugar will caramelize a little too much, and it will get that burnt taste. Instead, pull it out of the oven and re-cover with foil. I find that it holds it’s heat really well that way and doesn’t get over done.
- Lastly, if you have a brunch and you want this to be the star dish, or the only dish- make a couple pans and create a French Toast Bar. This is a very simple recipe, so it’s great for toppings like fresh fruit, whipped cream or dare I say it…bacon crumbles with warm syrup….
- ½ cup melted butter (1 stick)
- 1 cup packed light brown sugar
- 1 loaf french toast bread (I use Van De Kamp's)
- 4 large eggs
- 1½ cup whole milk
- 1 TB vanilla extract
- 2 TB light brown sugar, mixed with 2 tsp cinnamon
- Powdered sugar for sprinkling
- desired toppings for serving
- Melt butter in microwave (about 30 secs). Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
- Beat eggs, milk, and vanilla until incorporated. Set aside.
- Lay a single layer of bread in pan, cutting pieces to fit if needed.
- Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture.
- Try to get the custard evenly soaked into the bread slices. If you feel you need a little more, whip up a little extra.
- Cover tightly with foil and chill overnight in fridge.
- Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that.
- Serve with desired toppings.
I really hope you enjoy this recipe as much as we have. Please feel free to ask questions in the comments. I want to give credit where credit is due: I originally found this recipe on Chew Out Loud.