Make ahead is key when it comes to brunch as you don’t want to be waking up at the crack of dawn to start cooking. This Ultimate French Toast recipe can not only be made the night before, but will have your guests begging for seconds. Ooey, gooey and so delicious. No need for maple syrup 🙂
I was first introduced to this recipe when my best friend Jodi brought it over to my potluck brunch. It smelled incredible and tasted even better. To me, it was a cross between cinnamon buns and french toast and I knew immediately I would have to have to make this again. Turns out the original recipe was from her cousin Lara’s friend’s mom and she told me to feel free to blog away (thanks Lara!). I tweaked the recipe a bit, but the taste is not compromised.
Think about walking into the kitchen an hour before brunch and simply popping the french toast into the oven the next morning, filling your house with the sweet aroma of butter, brown sugar and cinnamon. Â How simple is that. Â Perfect for a special brunch (Mother’s Day or Christmas for example) or just a delicious breakfast with the family on a weekend morning.
I suggest serving the french toast with berries or vanilla yogurt.
The Ultimate French Toast Recipe
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 means you won't be in the kitchen very long.
- Prep Time: 15m
- Cook Time: 50m
- Total Time: 1h 5m
- Serves: 6
- Category: brunch, main, make ahead, vegetarian
Ingredients
Bottom Layer Sauce
- 3/4 cup Butter
- 1 1/2 cups Brown Sugar
- 2 teaspoons Cinnamon
French Toast
- 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
Instructions
- 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.
