I am a pastry chef and bakery owner and I have made this recipe at least 50 times. My husband's family LOVES it so it has become my obligatory breakfast for every visit and holiday. Some time saving tips:
1. I found the brown sugar sauce can be poured over the soaking french toast the night before to save you time in the morning. It doesn't change the outcome one bit.
2. It freezes extremely well! Make the french toast, pour the sauce over the top, let it sit overnight and then cover and freeze it. When you're ready to bake it just put it in a pre-heated oven and double the bake time (I know it's done when it puffs up and has crispy looking edges). If you do this, make sure you use a metal dish- a cold glass one will break when it slides on to a hot oven rack.
3. I use 2 cups half and half, 6 eggs, cinnamon to taste and Madagascar Bourbon vanilla bean paste. Let it soak for 30 minutes while you prep the sauce, then flip each piece and pour the sauce over top and sit over night. I have also tried this with Bollio bread from the mexican supermarket and it's superb.
Serve it with fresh fruit and some ham or bacon- the perfect easy breakfast for a crowd!
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I am a pastry chef and bakery owner and I have made this recipe at least 50 times. My...