Sunday, June 5, 2011

Baked French Toast

Some of my favorite recipes are those that you can make ahead, leave in the fridge overnight and then not worry about until lunch time. It was so great to come home from church to the smell of baked french toast. My husband put the topping on and threw it in the oven. This is the perfect breakfast to serve overnight guests! It is delicious, fancy and requires no preparation the day you make it!

Baked French Toast
Adapted from: Paula Deen

12-18 slices french bread
8 eggs
2 c. half and half (I used fat free)
1 c. milk
2 T. sugar
1/4 t. cinnamon
dash of salt

1 c. brown sugar
1 c. butter, cut into chunks
1 c. walnuts (or pecans)
1/2 t. cinnamon

Grease a 9x13 pan. Arrange bread slices in 2 overlapping layers in pan. In large bowl, whisk eggs, half and half, milk, sugar, cinnamon and salt. Pour milk mixture over bread slices, spooning some of the mixture over the tops of the slices. Cover and refrigerate overnight.  Combine topping ingredients in medium bowl and combine with pastry blender. Store in ziplock in refrigerator over night.
The next day, preheat oven to 350 degrees. Crumble topping over bread and bake for 30-40 minutes or until puffed up and golden brown.

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