For about six years now, I have hosted a brunch on Mother's Day. It's simple, low-key, and no-stress, which is totally my kind of brunch. Each of the guests brings a dish or a dessert, so thankfully I have very little to prepare on Mother's Day.
One of my favorite go-to recipes for a brunch is Syrupy Overnight French Toast. I originally saw the recipe in an issue of Good Housekeeping several years ago. I was in a doctor's office when I spotted it, and it looked delicious (and easy!), so I stealthily ripped the page out of the magazine. (Please tell me I'm not the only one who has ever done that.)
Anyway, this recipe never disappoints. I love that you make it the night before, so the effort is minimal the next day. The brown sugar caramelizes into a delicious syrup, so you don't have to add any more. Perfection.
Overnight Syrupy French Toast
6 Tbsps. of butter
1 1/2 cups packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch thick slices
1 (12-oz) long loaf of French or Italian bread, cut into 1-inch thick slices
6 large eggs
2 cups milk
2 tsps. vanilla extract
1 tsp. ground cinnamon
1/2 cups sliced almonds or coarsely chopped walnuts or pecans
- In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
- In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.