This is another overnight breakfast recipe I found last year as we were trying to find breakfast ideas for Friday mornings and Ben's seminary class. This is one of the kids' favorites--our kids and the seminary kids. It is so easy. It calls for a whole loaf of French bread, but even squishing them in really tight, I can never fit a whole loaf in the pan. Just fill in the pan with as much bread as you can and call it good.
Overnight French Toast
1/2 cup brown sugar
1/4 cup butter
1 T corn syrup
1 1/2 cups milk
1 tsp vanilla
1 loaf French bread, cut into thick slices
In a medium saucepan over medium heat mix and melt brown sugar, butter and corn syrup. Spray a 9x13 pan with non-stick spray and spread the butter mixture on the bottom of the pan.
Mix eggs, milk, and vanilla. Arrange bread slices on the baking dish--squish them in. Pour egg mixture over bread making sure not to miss any area and use all the mixture. Cover and refrigerate overnight. The next morning just bake at 350 for 30 minutes and serve. Yum!