A cross between an ooey gooey cinnamon bun and french toast, this Ultimate French Toast recipe is sure to impress at your next brunch/breakfast. Simple to prepare and made the night before i.e. hostess-friendly.
- Prep Time:15m
- Cook Time:50m
- Total Time:1h 5m
Bottom Layer Sauce
- 3/4 cup Butter
- 1 1/2 cups Brown Sugar
- 2 teaspoons Cinnamon
- 1 Challah Loaf (minus 2 large slices)
- 6 Eggs
- 2 1/2 cups Milk
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Salt
Top Layer Sauce
- 1/2 cup Butter (1 stick)
- 1 cup Brown Sugar
- 3 tablespoons Maple Syrup
- MAKE BOTTOM LAYER SAUCE: Put all ingredients in a microwave safe bowl and cook for 1 minute, stir, then cook for another 30 seconds. Pour into a 9x9 oven safe dish (like pyrex) so the bottom is completely covered.
- MAKE FRENCH TOAST NIGHT BEFORE: Cut off all the crusts of the Challah Loaf and tear it into pieces (2" x 2" is fine). Set aside. Whisk together all remaining french toast ingredients until they are fully incorporated. Take pieces (I do 3-4 at a time) of the torn Challah pieces and drench them into the mixture. Begin layering the bread onto the bottom layer sauce. Cover the whole bottom first, then begin your second layer. Continue until all the bread has been soaked in the egg mixture and now is in the 9x9 dish. Cover with plastic wrap and refrigerate overnight.
- The next morning, preheat oven to 350F.
- MICROWAVE TOP LAYER SAUCE: Put all ingredients in a microwave safe bowl and cook for 45 seconds, stir, then cook for another 30 seconds.
- BAKE FRENCH TOAST: Take french toast out of the fridge and place it on a baking sheet covered in tinfoil. Pour the Top Layer Sauce over the french toast, making sure you don't spill over the edges of the dish (this is why you have the baking sheet and tinfoil...easier clean up). Bake for 50-60 mins. Check with a knife to make sure inside is not still wet. Serve immediately with berries, plain yogurt or both.