This breakfast was inspired by having the missionaries over for breakfast and not wanting to get up hours before they came to prepare a breakfast. So I did a little web surfing on pinterest to find an overnight french toast that I actually had the ingredients to. I found this idea for Baked Pull-Apart Pumpkin French Toast and adapted it slightly to fit my own ingredients.
I used most of one loaf of French Bread cut into 1 to 1 1/2 inch slices.
1 cup skim milk
3/4 cup apple butter
1/4 cup melted butter
2 Tbs. molasses
2 tsp. cinnamon
1/4 cup brown sugar
Mix together eggs, milk,apple butter, half the melted butter, molasses, 1 tsp. cinnamon. Dip the sliced bread into the egg/milk mixture (I let it soak for a few seconds on each side) and than lay flat on a cookie sheet. If there is any left over mixture pour it over the bread on the cookie sheet. Cover the bread with plastic wrap and place in your fridge for overnight.
In the morning, preheat the oven to 350 degrees. Grease with butter a 9 x 9 pan or some other similar sized pan. Mix the brown sugar and remaining tsp of cinnamon together. After uncovering the bread spread the remaining melted butter over the top of the bread. Than sprinkle with the brown sugar/cinnamon mixture. Now take each piece of bread and place it upright in the 9 x 9 pan and continue with each piece of bread until they are all stacked together. If there is any remaining butter or brown sugar/cinnamon mixture spread this over the top of the bread. Place in oven and bake for 35 to 40 minutes.
Serve warm with this buttermilk syrup or syrup topping of your choice.
I really enjoyed the flavor of this French Toast. I am looking forward to making it with pumpkin next time. I am thinking about not stacking the breads next to each other but baking it laid out and see how it turns out. The tops were crispy but I think I would like more of the bread to be crispy.