This is what I make when I want to get laundry on the line, take a shower, start a batch of bread, go to market and get the kids out the door by 9am (dressed; and I dress too).
Recently I came across some Pepperidge Farm whole wheat raisin cinnamon bread at my discount grocer for $1.50 a loaf. For this recipe, I stacked two slices to get the requisite 1" slices.
Oven Baked French Toast (from Recipes from the Old Mill - lots of tweaks from me)
Generously butter a 9x13 baking pan.
Place 1" thick slices of bread in pan (about 8 slices French bread).
Combine and pour over the bread:
2 c. milk
1 tsp. vanilla
1/8 tsp. nutmeg
1/2 tsp. cinnamon (skip if using cinnamon bread)
Using same bowl, mix with fingers and sprinkle evenly over the bread:
1/2 c. dark brown sugar, packed
1-2 Tbs. corn syrup or honey
3/4 c. chopped pecans (can add raisins here if using cinnamon raisin bread)
(sometimes I add a little pat of butter to each slice too!)
Soak overnight - either in fridge or in oven set on timed bake. Bake at 350 for 25 minutes. Serve with a little extra syrup. Supposedly serves four.
My husband and I were invited to a champagne brunch on a Friday night one time and it was such fun that I later planned one for some friends. We felt merry eating bacon and French toast for dinner and pleasantly devious drinking champagne with it.