Keep Mother’s Day simple with a no-fuss recipe for breakfast or even brunch.
Utah’s favorite cupcake baker, the Sweet Tooth Fairies Megan Faulkner-Brown shares a recipe for overnight French Toast.
Using non-stick cooking spray, generously coat a 9 x 13 baking dish.
Tear pieces of bread and arrange in the bottom of the dish—reserving about 2 cups of bread to be used the following morning.
1 ½ lbs bread torn into pieces( Please note you can use any kind of bread–French, sourdough, croissants, hamburger buns, etc)
In a large bowl, beat together eggs, milk, vanilla extract, and cinnamon.
3 ½ cups whole milk
1 TBSP vanilla extract
½ tsp ground cinnamon or nutmeg (whichever taste you prefer)
Pour mixture of bread pieces and toss around to coat all the pieces.
(PLEASE NOTE: at this point, you may add any inclusions you’d like for example: fresh berries, bananas, chocolate chips, sweetened cream cheese chunks, etc)
Cover and refrigerate overnight.
In the morning, preheat oven to 350.
In a saucepan, prepare the following sauce by combining butter, sugars, and corn syrup and heating until bubbling.
1 cup butter
1 1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup light corn syrup
Use the reserved bread pieces and arrange on top of the bread mixture. Pour syrup over the bread mixture and bake, uncovered for 35-45 minutes—until golden brown. (PLEASE NOTE: you may use any kind of syrup at this step—maple, homemade buttermilk, etc)