My wife and I do this every year for Christmas. We set up the French toast, and throw it in the oven while the kids open their gifts. By the time the craziness is over the French toast is ready. This way we can load them up on sugar early in the morning and give them plenty of energy for when they see their grandparents. Truth be told, it’s not all that different from bread pudding, minus the addictive rum sauce you get in New Orleans. Instead of the rum you get a high sugar load of maple syrup.
To make this you’ll need:
French Baguettes or Brioche Bread
4 eggs per loaf
Heavy cream
Brown sugar
Cinnamon
Vanilla extract
Maple syrup
Pecans or walnuts
Powdered sugar
Slide the bread in 1/4 to 1/2 inch sliced
Lay bread slices in a baking pan
Combine:
Eggs, heavy cream, brown sugar, cinnamon and vanilla extract.
Whisk until it thickens and then pour it over the bread.
Pour some of the maple syrup on the exposed crust
Sprinkle with pecans
Set it in the fridge for 8-10 hours
When ready, preheat oven to 375deg.
Let it bake for 45 minutes to an hour
Garnish with powder sugar and more syrup.