In the last few months our oldest boy has started working the graveyard shift. This means that instead of just hubs and I having breakfast together we are often joined by our son and sometimes all the kids. This has lead to trying several breakfast options including a cinnamon and brown sugar stuffed french toast which was a unanimous favorite.
This overnight french toast uses Ultra Gel in both the filling and in the egg custard to provide stability and help to hold the moisture close to the bread so you end up with a tender, chewy finished product. You need to prepare this overnight french toast the night before and then it takes about 45 minutes to bake. So it’s very easy and a great make ahead, but there is a timing factor to consider. It’s totally worth the planning because it’s amazingly good.
Overnight French Toast with Ultra Gel
1 loaf Texas Toast (12 pieces)
1 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 cup butter
1 Tablespoon Ultra Gel
1/2 cup brown sugar
1 teaspoon cinnamon
6 large eggs
1 1/2 cup milk (Or half and half if you want to be really decadent)
1/8 tsp salt
3 Tablespoons Ultra Gel
2 Tablespoons water
1 teaspoon vanilla
Optional: sprinkle of nutmeg and pecan pieces
In a medium sauce pan combine 1 cup brown sugar, 2 teaspoons pumpkin pie spice, 1/2 cup butter and 1 Tablespoon Ultra Gel. Cook for 2-3 minutes until sugar is dissolved but not burned. Pour into the bottom of a greased 9×13 inch pan. Place one layer of bread over caramel layer, pressing it into the sugar. Top with a mixture of brown sugar and cinnamon. Layer the remaining bread on top.
In a medium bowl combine eggs, milk, salt, Ultra Gel, water and vanilla. Pour evenly over bread layers. Sprinkle with nutmeg and nut pieces if desired.
Cover casserole with tin foil and refrigerate over night. The next morning bake covered at 350 degrees for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden brown and delicious.
Serve warm. I flip it upside down as I serve it so the gooey sugar serves as the syrup. So yummy.