Baked French Toast

Throw is in your fridge the night before and have the family wake up to the wonderful smell of french toast cooking. I normally make it for brupper (breakfast at dinner time).

BAKED FRENCH TOAST 

(serves 12)

Ingredients:

*1 loaf French (or Italian) bread, cut in 1-2 inch slices

*6 eggs

*1 cup whole milk

*1 cup cup half and half cream

*2 teaspoons ground cinnamon

*1 cup pecans, chopped

*1/2 cup butter *3/4 cup brown sugar

*1 1/2 tablespoons light corn syrup

Directions:

~Butter (or spray pam) a 9x13 inch pan.

~Arrange the slice of bread in the bottom of the pan.

~In a large bowl, beat the eggs, pecans, milk, vanilla, cream, and cinnamon together.

~Pour over bread slices, cover and put in the refrigerate overnight (or in the morning if having for dinner).

~When ready to cook, take french toast out of refrigerator and flip the bread over.

~Preheat oven to 350 degrees.

~Bake, covered with foil, for 20 minutes

~In a small saucepan, combine butter, brown sugar, and corn syrup.

~Heat until bubbling.

~Pour over bread and egg mixture, after it has been baking for 20 minutes.

~Bake, uncovered, for 20-30 minutes.

Variation:

`Pour syrup mixture on the bread before putting in oven and let cook uncovered 40 minutes.

`Omit pecans.