Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Weekend guests? Make this scrumptious make-ahead French toast with brown sugar sauce. It’s sweet and easy!
Slice bread into 10 to 12 (1-inch thick) slices. Arrange bread slices on bottom of greased 13x9-inch baking dish; set aside.
Combine all remaining French toast ingredients in bowl. Beat at low speed until well mixed. Pour mixture over bread, covering all bread surfaces. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F.
Combine all sauce ingredients except almonds in saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until Butter with Olive Oil is melted. Continue cooking until mixture comes to a boil. Reduce heat to low; cook, stirring constantly, 1 minute. Remove from heat.
Sprinkle bread with almonds. Pour sauce mixture over bread mixture in pan. Bake, uncovered, 35-45 minutes or until knife inserted near center comes out clean and edges are golden brown. Let stand 5 minutes; sprinkle with powdered sugar, if desired. Serve warm with maple syrup, if desired.
Dietary Fiber: 2g
I made this for Easter breakfast and it was delicious! I followed the exact directions except that I used Pepperidge Farm Brown Sugar Swirl Bread instead of French bread. It looked as good as it tasted. I will definitely make this again.
This recipe is amazing! So easy to make and tastes soooo good. Everyone loved it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1767
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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