The local moms club I’m in is always doing fun activities. I hosted one at my house last week that was really different. We had a pajama party potluck brunch. Of course nobody spent the night, everyone just came in their pjs (I’m sure my neighbors were wondering what was going on!) that morning.
We joked around that we should call it the pinterest party, since more than half of the dishes were “found” on pinterest, including mine. Sugar crusted vanilla French toast seemed like it would be just right, and even better that it could be prepared the night before with only minimal work the next morning. The ingredients consisted mostly of things you would have on hand, so it’s really inexpensive to make.
Everyone seemed to really love it. I made a double batch but it wasn’t necessary, I ended up with a good bit left over. But the leftovers are great, that was no problem! 🙂 The crust is really, well…crusty when it’s leftover but it softens in the microwave, have no fear.
Sugar Crusted Vanilla French Toast (Single Batch)
Recipe from: Phenomenon
1 loaf french bread, about 1lb. (plain, of course)
3 large eggs
1/2 cup milk
1/2 cup heavy cream
1/4 tsp ground cinnamon
2 tsp vanilla extract
1/2 – 3/4 cup white granulated sugar
pinch of sea salt
1 stick butter (1/2 cup)
3/4 cup packed brown sugar
2 tbsp light corn syrup
1 tsp vanilla extract
- Slice the bread into 1 inch slices. Spray a casserole (just big enough to fit the bread) with nonstick spray and arrange the slices in the dish.
- In a large bowl, whisk together the custard ingredients. Pour evenly over the bread in the dish and cover tightly with plastic wrap. Refrigerate overnight.
- The next morning, remove the dish from the refrigerator and discard the plastic wrap. Preheat oven to 350 degrees.
- In a microwave-safe bowl, heat the butter just till melted. Add the brown sugar and corn syrup and whisk well to combine. Microwave again in thirty-second bursts, whisking after each time until the sugar has dissolved and the mixture is bubbly and hot. Whisk in the vanilla extract.
- Pour evenly over the top of the bread and bake about 40-45 minutes, until golden.