|Source||Evie Kennedy (2001)|
8 hours, 30 minutes
9 hours, 25 minutes
For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.
For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly.