Mother’s Day Brunch 2005. The recipe was prepared with Challah and served with a Berry Compote.
1 lb loaf French bread, 1-inch thick slices
8 eggs
2 cups milk
1 ½ cups half and half
2 tsp vanilla extract
¼ tsp ground cinnamon
¾ cup butter
1 1/3 cup brown sugar
3 Tbl light corn syrup
Butter a 9 x 13 baking dish. Arrange bread slices in bottom. In a large bowl, beat together eggs, milk, half and half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes with a cookie sheet below to catch drips.
