Mary Anne's Easter Sunday Baked French Toast
Wondering what to serve your family for breakfast on Easter Sunday or other holiday breakfasts?! Your family will love this dish because it's super delicious and you will, too, because it's oh-so-easy and can be made the night before!
1 stick unsalted butter
1/2 cup packed brown sugar, more if you like a sweeter French toast
2 Tablespoons corn syrup
1 French or Italian baguette (or you can use challah bread or brioche rolls)
5 large eggs, room temperature
1 1/2 cups milk or half and half
4-6 slices bacon, cooked and crumbled, optional
1 teaspoon pure vanilla extract
1 teaspoon Grand Marnier or Chambord
Dash freshly grated nutmeg
Dash freshly grated cinnamon
1/4 teaspoon salt
Heated maple syrup, for topping, optional
Heavy whipping cream, for topping, optional
Toasted chopped pecans, for topping, optional
- In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Slice the bread into 1 1/2 - inch slices. Arrange bread slices in one layer in baking dish. In a bowl whisk together eggs, half and half, bacon, if using, vanilla, Grand Marnier or Chambord, if using, salt, nutmeg and cinnamon until combined well and pour evenly over bread. Note: Make sure bread is evenly covered with egg mixture. Cover with Saran Wrap. Chill bread mixture, covered, at least 8 hours or up to 1 day.
- Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve with heated maple syrup and top with dollops of whipped cream and toasted pecans, if you want it to be extra special! Serves 8 to 10.
Note: You can use low-fat, 1% or 2% milk, cream or even eggnog (during the holidays) instead of whole milk or half and half.