I got this from one of our Relief Society sisters. I haven't tried it yet but I plan to. I think it looks yummy.
"Make Ahead French Toast" - makes one 9X13 pan
8 eggs, slightly beaten
2 cups milk
2 cups half and half cream
2 teaspoons vanilla
3 teaspoons cinnamon
2 teaspoons powdered sugar
1. In a large bowl, whisk together eggs. Add the rest of the ingredients and stir together.
2. If you are using french bread, slice in thick 1 inch slices and then cut each slice in half or fourths. If you like large, individual portions, just dip each 1 inch slice and place it in your pan.
You can use Texas Toast as well and slice into thirds. In both cases, it seems to fit better in one pan if the bread is sliced into smaller pieces.
3. After generously spraying your 9x13 baking pan, rub a stick of cold butter or margarine inside your pan. This helps prevent serious sticking that is caused by the gooey, sweet topping.
4. Dip bread slices into egg mixture. Place in a single layer, close together in the well greased 9x13 inch pan.
5. With the remaining egg mixture, pour evenly over the bread strips in the pan. It will look kind of squishy and soggy but by morning, it takes on a different appearance.
6. Refrigerate overnight.
Before baking, mix together and heat topping to drizzle over the top of the egg-soaked french bread.
Melt 1/2 cup (one cube) butter or margarine
1 cup brown sugar
3 tablespoons maple syrup
Optional: 1 cup or more chopped pecans
I mixed all the ingredients as I heated it over the stove and then spooned the mixture, evenly, over the bread.
Bake in preheated 350 degree oven until golden brown, about 35 minutes...May need a bit longer.
