French Toast Bake

Adapted from Meg’s recipe.

This is another recipe that the whole house likes.
It’s quick and easy to prepare (though it does take a while to cook.)

Even my brother digs it.
He’s the one who said I should share it actually.

Cast of characters:
Bread, butter, brown sugar, milk, vanilla, eggs, and pumpkin pie spice.

First preheat your oven to 350°.
Then melt some butter.
Add some brown sugar and mix away until the sugar soaks up most of the butter.

Then pour the mixture on the bottom of the pan and spread it around.

Now toss some eggs into a bowl.
(Do you see that double yolk there? How cool is that?)

Then pour some milk and vanilla and some pumpkin pie spice in with the eggs.
Mix, mix away.

Layer some bread over the sugar mix in the pans and then stuff the holes with bits of bread.

Pour the egg mix over the bread.
Try to saturate it.  If you need to, mix up a couple more eggs.
You don’t want the bread floating in the egg, but you don’t want any dry spots either.


Oops, got a couple dry spots here.
Place it in the oven and let it cook for about 45 min.

Once it starts to brown, turn the broiler on and drizzle a little syrup on top.
Let broil until the syrup starts bubbling (1-2 minutes).

The whole house will be smelling good by now.
Let it sit for a minute to cool down and then enjoy.

I usually add some chopped pecans to the sugar mixture but I was out this time because the teenager ate them all.
It should be sweet enough that you don’t need anymore syrup.
Just look at that sugary goodness on top!


*Note: I made a double batch, so you don’t need a dozen eggs like I used. 6-8 (depending on the size) should work just fine.

Hugs and stuff,


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