Being able to make breakfast the night before is perfect for a non-morning person like myself. Don’t get me wrong, I get up early, very early. Like 5:30 early, but I don’t cook in the morning. I’m not that together. I don’t think one should have to cook until at least 10 am. That doesn’t really work when you need to eat earlier than that. That’s when dishes made overnight come into the picture. I also have a egg casserole that I make too. I really should post that recipe. I made it for our wedding breakfast and it was a hit.
Today we are going to be all about the French toast. I love, love, love French toast. So freakin’ good and frankly, easy to make. But, this is even easier. Whip it up the night before, stick it in the fridge and in the morning put it in the oven. Couldn’t be easier and your kids will be clamoring for the first bite.
Are you a morning person? What’s your favorite breakfast?
- ½ cup salted butter
- ¾ cup light brown sugar
- 1 tbsp. light corn syrup
- 8 1-inch thick slices of French bread
- 4 eggs
- 1 cup heavy whipping cream
- 2 tsp. vanilla bean paste
- ¼ cup orange juice
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup. Cook until the sugar is dissolved.
- Pour into a 9x13 casserole dish.
- Arrange the bread slices over the sauce. I turned them over once so each side got coated with the syrup.
- In a medium saucepan, add the eggs, heavy whipping cream, vanilla bean paste and orange juice. Mix well. Pour the mixture over the bread. Cover the casserole dish and refrigerate at least 8 hours to overnight.
- In the morning, preheat the oven to 350. Pull out the French toast and allow to come to room temperature while the oven heats up.
- Bake for 30 - 40 minutes. Once cooked, remove the dish from the oven and immediately flip the dish upside-down onto a serving platter.