If you're one of those who flips your French toast, it's time to stop the madness! Gone are the days of sitting down to breakfast after everyone else's plates are licked clean. Of course, no one in this family licks their plates, just their fingers.
This is hands-down the best homemade French toast we've ever tasted, and you can assemble it the night before. Yeehaw! It feeds a crowd, and is perfect for unexpected company. When I feel especially industrious (or bribed), I'll add fresh whipped cream.
Company French Toast
1/2 cup butter
1 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1 baguette, sliced about 1-1.5 inches thick
8-9 eggs
pinch of salt
about 2 cups milk
powdered sugar
*Melt butter in 9x13 pan. Distribute slices of bread over butter. Beat eggs and salt together. Add brown sugar, cinnamon, vanilla, and milk. Stir. Pour evenly over bread. Cover and place in refrigerator overnight.
*The next morning, uncover. Bake @ 350 degrees for 35-45 minutes depending on oven. Eggs will puff up and fall. Test center with knife for doneness.
Dust with powdered sugar.
Cut into squares and serve with warm maple syrup. Relish cleaning those syrupy fingerprints off the table and chairs. You'll miss it one day. (I tell myself that anyway.)