Phillip loves French toast, and since I don’t make him real breakfast as often as he might like, he was excited to see this recipe for Overnight Oven-Baked French Toast pop up on the Sweet as Pie menu. Here’s how it came together:
After slicing a loaf of French bread, I spread softened butter on one side of each slice. 
In a separate bowl, I mixed eggs, milk, sugar, syrup, vanilla, and salt. 
I poured the egg mixture over the bread, covered the dish, and refrigerated it overnight.
The next morning, I put the bread slices (which had soaked up most of the liquid) on greased baking sheets and baked for about 45 minutes at 350 degrees.
This recipe is a breeze to put together (as long as you remember to do it the night before) and would be great for Christmas morning or any other time when you have a house full of guests, but don’t want to spend a lot of time in your kitchen making breakfast. I’m sure it would be easy to modify this recipe to add blueberries, cinnamon, Grand Marnier, raisins, etc. for an even more delicious morning meal.
