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Baked French Toast
Stephanie Keywell
Ingredients
1 pound Challah (no crust, cut into cubes)
8 eggs
2 cups half-n-half
1/3 cups sugar
3 tablespoons maple syrup
1 1/2 tablespoons vanilla
1/2 teaspoon salt
Topping
1/2 pound unsalted butter
1 cup brown sugar
1 cup half-n-half
Directions
Grease a 13x9-inch Pyrex dish. Set aside.
Combine all ingredients in a bowl. Place Challah cubes in the dish. Pour liquid over bread. Bake at 350 degrees F for 40 minutes or until dish is set in the middle. (It will brown on top.)
For the topping, combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for five minutes. Serve the French toast in squares with the sauce spooned on top. Extra sauce can be served in a bowl on the side.
Suggestions
This can be made the night before and chilled in refrigerator.