Looking for a yummy breakfast for Christmas morning? This recipe is prepared the night before, and baked in the morning. It is SO yummy!
BAKED FRENCH TOAST (aka Oven French Toast)
Prepare this French toast the night before serving!
Makes 4 - 6 servings
1/2 C butter (1 stick)
1 C packed brown sugar
2 T maple syrup
2 T pecans, chopped*
12 - 1" slices of French bread (Or, more.)
12 oz. can evaporated milk
1 t vanilla (Watkins is great. Can buy online!)
1/2 t rum extract or 1 T dark rum*
1/4 t salt
MICROWAVE butter until melted. Add brown sugar and maple syrup to melted butter. Microwave mixture for 1 minute. Stir every 30 seconds until smooth. Add pecans.
SPREAD brown sugar mixture into a greased 13 X 9 cake pan. A Teflon cake pan with a lid works best!.
ARRANGE bread slices all in one layer on brown sugar mixture. If necessary, squeeze bread to fit the pan. It's OK to cut the bread into pieces.
WHISK, in the 4 C Pyrex measuring cup or small bowl, the eggs and remaining ingredient.
POUR over bread to cover bread completely. Refrigerate, covered, at least 8 hours and up to 1 day.
PREHEAT oven to 350 degrees. Remove pan from refrigerator while oven is preheating.
BAKE, uncovered, for 45 minutes in convection and 50 in a regular oven or until bread edges are golden.Convection oven is best for this.
If baked too long, the bottom syrup mixture will get too hard.
SERVE with the best looking side "up"! Then, add a dusting of powdered sugar, warm maple syrup, whipped Amaretto butter and/or a dollop of whip cream. The next day, the French Toast heats up well in the microwave.
VARIATIONS: Any bread will work - just so it is enough to snuggly cover the bottom of the pan! Try adding walnuts to the brown sugar mixture. Or, substitute honey or corn syrup for maple syrup and eggnog for evaporated milk. Also, one can add a dash of cinnamon or nutmeg to egg mixture.