French Toast Bake

This is a fan favorite and is often requested when we get together with friends or family for brunch.  Kids love it!  I like it too--not only because it tastes good, but because it has to be made the night ahead of time--less to do in the morning!

French Toast Bake

1 stick butter
just under 1 c. brown sugar
1 t. cinnamon
1 loaf of sandwich bread, I use white but you can use wheat, too.
10 eggs
1 c. milk

Melt butter in a sauce pan.  Add the brown sugar and cinnamon and cook until brown sugar is blended into more of a syrup.   Pour it into a 9x13 pan.

Put 3 layers of bread in pan (6 stacks of 3 slices).

Beat eggs with milk and pour mixture over the bread slices so all are wet.  Cover and refridgerate overnight.

Bake at 350 degrees for 30 minutes or so, uncovered.

Cut around the edges to loosen from pan.  Flip on a platter or sheet pan.  Do not let the pan cool before flipping.  The syrup on the bottom with harden as it cools and it won't come out of the pan.  If this happens, warm it back up in the oven so it comes loose.

Serve with syrup if desired, but I never have.  It's very sweet as it is.

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c = cup
t = teaspoon