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French Toast



Here's all the food from Easter
UGH - I have such a food hangover. Too much food! I guess I'll start off with one of the richer foods we had yesterday.  This is so ooey, gooey. I got this recipe from my sister-in-law's sister.  It is so totally unhealthy and probably has little nutritional value (I mean we're using potato bread here) but it is so good. Why not? It's only once a year - or maybe twice? This is one of the standard fare items for Easter Brunch.  I also like to make it for Christmas morning.  While we're opening the gifts, I just pop it into the oven.

French Toast

2 T corn syrup
Before Baking
1 c brown sugar
1 stick butter
12 slice potato bread
6 eggs
1 1/2 c milk
1 t vanilla
1 t cinnamon
1/2 t nutmeg

Heat corn syrup, brown sugar and butter until syrupy.  Pour into a glass (you have to use glass) 13x9 pan.  Place 6 slices of bread over mixture, cutting slices as necessary to fit.  Top with remaining slices, alternating the pattern. In a bowl, whisk eggs, vanilla, cinnamon and nutmeg.  Whisk in milk.  Cover with aluminum foil and refrigerate overnight.  Bake at 350 for 45 minutes-remove foil halfway through cooking. Take a deep breath and flip out onto serving platter (this is the scariest part of the whole recipe).

Mine didn't flip so good this time - that's why you're only seeing a corner of it
You really have to use potato bread.  Although I've never tried another bread, I don't think other bread would work.  The potato bread soaks up the liquid like a sponge. Maybe a brioche might work? I've tried other "overnight" French toast recipes and this is the best one so far.
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