1 loaf French bread
1 c butter
2 c brown sugar
2 tsp corn syrup
6 eggs
1 ½ tsp vanilla
2 c eggnog or milk (if using milk, add a dash of nutmeg)
¼ tsp cinnamon
1. Slice bread into one and a half-inch slices (I don’t use the end pieces). Place bread in a 9x13-inch pan, layering as needed.
2. In a medium saucepan, combine sugar, butter, and corn syrup over medium heat. Cook until all ingredients are combined, stirring constantly. After the butter and sugar have melted, they will be separate. Be sure you keep it on the heat and stirring, it will combine. Pour syrup mix over bread.
3. In a large bowl, beat eggs, eggnog, vanilla, and cinnamon with a whisk. Pour over top of bread and syrup. Cover with plastic wrap sprayed with nonstick spray.
4. Place dish in fridge with weights*. Refrigerate overnight.
5. Bake uncovered at 375° (350 if using a dark or non-stick pan) for 40-45 minutes, or until eggs are set and tops of bread looks crystallized. Serve with additional syrup (although I never do).
*This step is a must. If it isn’t weighted, some bread won’t get saturated and burns, while other pieces are soggy. I usually put another 9x13 pan on top and then use whatever is in the fridge to add extra weight, just make sure it’s even. Be especially sure to watch the liquid level so you don’t end up spilling the egg mix over the sides.
