This is the perfect breakfast for when you want something a little special, but don’t have time to make a fuss. It is a twist on traditional french toast, but you make it the night before and just pop it into the oven the next day. With the gooey center and chewy edges it’s a crowd pleaser at a holiday brunch. Because of its’ sweetness, it is best served with salty bacon or spicey sausage
Butter or spray a large 15″ rectangular dish. Slice the cinnamon raisin bread (Ours is fresh from Burkholders Baked Goods here in Sharpsburg) about an inch thick and lay slices flat to completely fill the dish. You may need to cut the edges or add pieces as necessary to ensure the dish is filled.
In a medium size bowl, combine the eggs, milk, cream, vanilla, cinnamon, and nutmeg. Mix well. Pour over bread slices, then cover and refrigerate overnight.
The next day, remove from the refrigerator at least 30 minutes before baking. Preheat oven to 350 degrees.
In a small bowl, combine the butter, brown sugar, and corn syrup for topping, mix well. (It will be very thick like frosting.)
Spread over top of bread evenly.
Bake 45-60 minutes or until puffed and golden. Remove from the oven and let sit for 5-10 minutes to allow topping to set nicely. Cut into squares and serve with warm. This French toast is plenty sweet on its own but can be served with warm maple syrup, fresh whip cream or a light dusting of powdered sugar.
8 slices of one inch thick Cinnamon Raisin Bread*
1 cup cream or half & half
1 cup milk
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 cup brown sugar (firmly packed)
2 tablespoon light corn syrup
*If you can’t find whole loaf bread, you can stack 2 thin slices