Baked French Toast

Breakfast for dinner tonight! Can't wait!

I really don't know who to give credit to for this recipe, but it is simply wonderful. I got it from my friend who got it from a friend who's grandma used to make this. So, a big thanks to that grandma...they do always have the best recipes.

Baked French Toast

8 X 8
1 baguette
6 large eggs
1 1/2 cups of milk
1 cup light cream or half and half
4 tsp. sugar
1 tsp vanilla
1/4 tsp cinnamon

Topping:
1/2 cup of brown sugar
1/4 cup butter, softened
1/4 tsp cinnamon
Walnuts optional

or for 9 X 13
1 1/2 baguettes
9 large eggs
2 1/4 cups of milk
1 1/2 cups light cream or half and half
6 tsp sugar
1 1/2 tsp vanilla
1/2 tsp cinnamon

Topping:
1 cup of brown sugar
1/2 cup butter, softened
1/2 tsp. cinnamon

Cut bread into 1/2 inch cubes. Butter your pan. Arrange bread in pan and fill completely. In a bowl combine eggs, both milks, sugar, vanilla and cinnamon. Mix well. Pour over bread cubes. Cover with foil and refrigerate overnight.

(this is before it's cooked)

Next day:
Preheat oven to 350 degrees. In a small bowl mix softenend butter, brown sugar, cinnamon and walnuts if desired. Spread evenly over bread mixture. Bake about 1 hour or until puffed and golden brown. Serve with buttermilk syrup.

Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 TBS corn syrup
1 tsp baking soda
2 tsp vanilla

In a medium sized pot, mix sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil. Cook for 7 minutes. DO NOT BURN. (Mixture will foam up to 2-3 times in volume. Make sure your pot is large enough.)
Remove from heat.
Stir in vanilla.

It takes a little doing, but well worth it. Enjoy!