From her description:
This is a delicious pan of french toast that is perfect for brunch. It is refrigerated overnight. I found this recipe at helenjane.com in 2005 and baked it for my family. Thanks Helen Jane, the family enjoyed it and I want to have it archived on the computer since I cannot find it on your site any longer.
Duly noted Ann!
Since the first time I posted this recipe the recipe has changed and become more custardy — because that’s what our family prefers. Note the extra butter, milk and eggs for maximum sticky awesome.
Helen Jane’s Sticky Baked French Toast Recipe
This recipe works best if you prepare the casserole dish the night before. The next morning, you just pop this tasty breakfast casserole into the oven. You could even do it — gasp — before your coffee.
1 loaf French bread, day old
1 stick unsalted butter
1 cup brown sugar
2 tablespoons maple syrup (or corn syrup)
1 cup milk
8 large eggs
1 teaspoon vanilla extract
Whipped cream and strawberries
Cut the french bread into 1″ wide slices. I love to use leftover Cheesewhizzes or party bread for this.
In a medium sized saucepan, put maple syrup, butter and brown sugar. Heat over medium.
Stir until it all comes together and starts to bubble.
Carefully pour the hot, sticky mixture into a 13″ x 9″ baking dish.
Arrange the french bread over the mixture.
In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly.
Pour the eggy, milky mixture over the bread (which is on the top of the hot, sticky mixture).
Cover the baking dish and refrigerate overnight. (note: You can do it just a few hours before you bake it, but it is much better if you do it the night before.).
The next morning
Preheat oven to 350 degrees F. Put the french toast dish in the oven and bake for one delicious hour.
Loosen the sticky baked french bread from its hot, sticky bed and invert onto a platter.
Serve with whipped cream & strawberries!