This is my traditional Christmas morning breakfast and I have a fear this recipe will disappear from the internet so I decided I had better get it on our blog.
I only make half of the egg mixture and dip the cut pieces of bread in the mixture and put slices in prepared pan. I will spoon on a little extra egg mixture after its all loaded on the pan if I think some areas need a little extra. Dumping the whole amount listed below on the slices of bread is WAY TOO MUCH in my opinion.
I also need more than one pan. I usually end up using a 9x13 and a square 9x9 for one loaf of bread.
While baking, with about 15 minutes left, I flip the pieces over so both sides can get a little browned.
Kneaders Overnight French Toast
Ingredients
1 loaf Kneaders Chunky Cinnamon bread, sliced in to eight pieces
8 eggs
3 cups milk
1 tablespoon of brown sugar
¾ teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
Directions
Step 1 – Generously butter a 9×13-inch glass baking dish. Set butte aside.
Step 2 – Place bread in baking dish.
Step 3 – Combine remaining ingredients in a mixing bowl until completely blended.
Step 4 – Pour egg mixture over bread.
Step 5 – Cut butter into small pieces and sprinkle over bread.
Step 6 – Cover and refrigerate overnight, or for at least 4 hours.
Step 7 – Bake uncovered for 45 to 50 minutes at 350 degrees.
Step 8 – Serves six to eight people.
Caramel Syrup:
- 1 cup brown sugar
- 1 cup heavy whipping cream
- 1 cup corn syrup
Mix ingredients in saucepan on medium heat until sugar is dissolved. Stirring occasionally.
Store unused syrup in fridge.
