If you’re hosting a brunch or have guests staying for breakfast, there are few things as guaranteed to please the crowd as French toast. The only problem is, making the French toast so often takes us away from our guests and leaves us in the kitchen for far too long. What we need is a way to make the dish more efficient, and Dining With Duria is here to help! Watch how she transforms this old favorite into a make-ahead dish that’s just as delicious and far more efficient.

You’ll Need

– 1 loaf of crusty French or Sourdough bread, cut into 1 inch cubes (day old bread is best!)
– 7 eggs
– 2 cups of milk
– 2/3 cup half and half
– 1/2 cup sugar
– 1 tablespoon vanilla
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
Topping
– 1/2 cup packed brown sugar
– 1/4 cup flour
– 3 tablespoons butter, sliced
– 1 teaspoon cinnamon
– Maple syrup

How To

  1. Grease a 9-by-13-inch baking or casserole dish.
  2. Cut the bread into cubes and place into the baking dish.
  3. In a large mixing bowl, beat the eggs, milk, half and half, sugar, vanilla, cinnamon and salt.
  4. Pour the egg mixture over the bread and toss in the baking dish.
  5. Cover the dish and place in the fridge for 2 hours, or overnight.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Uncover the dish and stir the bread.
  8. In a small bowl, combine the brown sugar, flour and cinnamon.
  9. Cut butter into small pieces. Use a fork to blend the butter into the sugar-cinnamon mixture until it resembles small crumbs, then sprinkle over the bread cubes.
  10. Bake for 45 minutes to an hour, until knife inserted in center comes out clean. Your baking time depends on how soft you like your French toast!

Delicious! What’s more, you can add bacon to the bread-and-eg mixture for an extra dose of breakfast awesome. What do you think? Does this recipe look like something you’ll try?