By request: The Best-Ever Overnight French Toast
warning: this is not good for you. It's just good.
1 1 lb loaf french bread (not pre-sliced; I also use the "french sticks" packaged 2-to-a-bag at my local grocery store bakery section)
1 1/2 cups milk
1 cup cream or half & half
1 teaspoon of vanilla
1 cup brown sugar
1/c cup butter
2 tablespoons maple syrup (I use pancake syrup and give it a couple of good squirts)
1 cup chopped pecans (I guess you could use walnuts, or you could leave the nuts out--but why???)
**You don't have to do this, but it helps: Slice bread into about 1 inch slices and lightly toast both sides in a 400 degree oven, just to dry them out a little, then allow them to cool slightly.
Liberally grease a 9x13 baking dish.
Lightly beat eggs, add milk, cream, and vanilla and mix well.
Dunk each piece of bread in the egg mix and make sure you get both sides covered with egg mixture, then place each slice in the baking dish. Pack them in closely.
Pour remaining egg mixture over soaked bread, cover, and chill overnight.
In the morning:
Preheat oven to 350.
Melt butter and then mix in brown sugar, syrup, and nuts.
Remove baking dish from fridge. Pour off any remaining egg mixture (I've never had much; it all gets soaked up). If you are truly dedicated, turn each piece of bread over, so its eggiest side is up.
Spoon brown sugar mixture onto the top of each slice.
Bake for 40 minutes. It will rise in the oven and fall as it cools, and make its own wonderful syrupy sauce as it cooks.
I make this for a group of 6 or so, and we rarely have leftovers. I usually serve it warm, as I cook it at home and then bring it to our meeting.