Overnight Baked French Toast

Well, we've come to the end of our adventure, folks! Since my course is nearly over, I this will be the last recipe that I'll share, and I'd like to thank you all ("all" meaning my one reader who is only here because she has to grade these posts [Hi, Professor C!]) for joining me. This has been such a wonderful experience, and I'm quite proud of how this site has turned out. I hope you've enjoyed it as much as I have.

We'll conclude this journey with a breakfast recipe, straying from the suppers for our last hurrah. This Overnight Baked French Toast actually comes from my own kitchen, and it's something that I've been making since I was 8 and needed help from my mom to crack eggs without getting shells in the bowl. It's been adapted from a few sources that we mushed together into this one recipe in 2005, and has been a favorite of family and friends ever since. It's perfect for lazy weekend mornings when you have time to thoroughly read the paper and enjoy that second cup of coffee.

I must warn you, however, that this recipe is not compatible with healthy diets. There is enough fat and sugar in one serving to make those bacon cheeseburger glazed donut monstrosities look tame, so proceed with caution and a hearty appetite.

Ingredients:

Serves: 5-10

• cooking spray

• 1 stick of butter, melted

• 1 cup brown sugar, packed

• 1 teaspoon cinnamon

• 10 slices of potato bread

• cinnamon sugar (amount is up to you, but the more the merrier!)

• 8 eggs

• 1 1/2 cups milk

• 1/2 cup maple syrup

• confectioner's sugar (optional)

Preparation:

1. Lightly spray a 9" x 13" glass baking pan with cooking spray.

2. Combine the melted butter, packed cup of brown sugar, and cinnamon in a bowl.

3. Smooth the brown sugar mixture over the bottom of the greased glass pan.

4. Add one layer of potato bread on top of the brown sugar mixture.

5. Sprinkle generous amounts of cinnamon sugar over the potato bread.

6. Add the second layer of bread.

7. Beat the eggs, milk, and maple syrup. I also added a splash of vanilla and a dash of cinnamon to this, but that's optional.

8. Pour the egg mixture over the layers of bread, making sure to completely saturate all the slices from corner to corner.

9. Cover tightly with plastic wrap and refrigerate overnight.

10. The next morning, bake uncovered at 350° F for +/- 40 minutes.

11. To serve, cut through bread diagonally, creating triangles. Serve bottom side up, so the brown sugar layer is on top.

12. Optional: Sprinkle with confectioner's sugar.

13. Serve and enjoy!

The very first and very last pictures were taken by my mother, who tried really hard to jazz up her photos with a bit of festive decorations and creative plating. She's the one that always bakes this dish in the mornings because I like to sleep in, and she mentioned that she had to cook it for 10 minutes longer than usual because there was still a lot of "soupy egg stuff" in the pan. I'll have to troubleshoot that in the future, but it still tasted great, and the kitchen smelled like warm sugary heaven.

Since this is my own recipe that's been modified through the years, I don't think I have any immediate corrections or suggestions to make before you bake. I always enjoy preparing and then eating this baked French toast, so I guess I could be a little biased about how great it is, so if you test this recipe out, leave me a comment down below if there's anything I could do to make it better!

Now, it's time to say goodbye. Once again, thank you very, very much for accompanying me on these culinary adventures. This has been such a wonderful experience, and I hope that this site has helped you in some way, whether that means you've wowed your in-laws with one of these recipes or just enjoyed reading my posts.

Happy holidays, and may 2018 bring you health, happiness, and peace!

Best,

SUPPERGIRL