- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
- French or Italian bread sliced 1/2″ thick, enough to cover the bottom of a 9″ x 13″ pan
- 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
- 5 large eggs, or 1 1/4 cups egg substitute
- 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Now, pick what bread you’d like to use. Leftover/stale bread works well here. You’ll want to slice the bread 1/2” thick. It helps if all the pieces are the same thickness, so slice carefully. Cut enough slices to snugly line the bottom of a 9” x 13” pan. Set them aside while you make the syrup and custard.
Melt 1/2 cup butter in a saucepan, and stir in 1 cup brown sugar and 2 tablespoons honey, maple syrup, or corn syrup. Bring the mixture to a gentle boil, cooking until the sugar melts.
Pour the glaze into your lightly greased 9” x 13” pan, spreading it to the corners.
Lay the slices of bread in the pan, atop the glaze. Use a fat loaf of Italian bread for larger servings…
…or baguettes for smaller servings.
To make the custard, whisk together 1 1/2 cups whipping cream, half and half, or milk; and 5 large eggs.
Add 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto or your choice; OR 2 teaspoons vanilla extract.
Pour it over the bread in the pan…
…pressing the bread down into the custard.
Within minutes, the bread will start to absorb the custard.
Cover the pan with plastic wrap, and refrigerate overnight for best results or let it sit for at least 30 minutes
Next morning, the bread will be soaked, and the custard level way down; that’s fine.
When you’re ready to bake, preheat the oven to 350°F.
Make the topping by stirring together 1/2 cup brown sugar, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Sprinkle it evenly over the bread.
This makes a very sweet French toast. Cut the amount of topping in half, if you like. Or sprinkle with simple cinnamon-sugar. Or even just cinnamon; leaving the bread naked is kind of gloomy looking, so DO sprinkle it with something LOL
Bake the French toast for 40 to 45 minutes.
The filling will be bubbly, and the top very lightly browned.
See that syrup underneath?
Let it rest for about 15 minutes before serving, to give the syrup a chance to thicken a bit.
Pair it with some bacon or fruit, whatever mama likes!
The slice above wasn’t flipped over, but simply had some of the syrup in the pan spooned over the top.
And here’s what it looks like in a different incarnation: with the bread diced, instead of sliced (as though you were making bread pudding) and served right side up, without flipping to reveal the syrup.
Happy Mother’s Day!!!
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