Thanks, Glenda for showcasing something I can do quickly using a product from the freezer. My way of life although I promised myself to incorporate some of the KT recipes in my cooking. Anyone could have a great restaurant just using these recipes with proper credit given to the KTers. Raven, you astound me with the number of recipes you have and your product knowledge of everything due to your research.. When do you sleep? I appreciate that you type so much out to customize your post even though your hands are so arthritic. Thanks, again Glenda. Hope I can find it here in VA. I always forget where you all live.

I like french toast more savory than sweet so I never add sugar or cinnamon to mine. Definitely eggy, I use a couple of eggs and maybe a tablespoon of milk. I like butter and black pepper on it, no syrup or fruit. I use my own homemade bread, any kind that I've made, and I like it best if the bread is slightly stale. My girls, however, like it sweet enough to cause a coma. Their favorite is the eggy mixture that I use, but they like sugar, cinnamon and vanilla added and their favorite bread is cinnamon rolls, sliced crossways and dipped, then fried in butter and served with lots of Grade B Maple. A local restaurant serves french toast made of cinnamon rolls and then topped with ice cream. For breakfast! Annie

I've got it up and ready to go so here it is (last year I made it with croissants): Creme Brulee French Toast 1 stick (1/2 cup) butter 1 C. packed brown sugar 2 T. maple syrup 1/2 t. rum extract 1 country-style bread (an 8- to 9-inch round) 6 eggs 1 3/4 C. half-and-half 1 t. vanilla extract 2 teaspoons Grand Marnier 1/4 t. salt Butter a 9 x 13-inch baking dish. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish. Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit. In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day. Let the dish sit at room temperature for 30 minutes. Set the oven at 350° F. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.

I think this is a good idea! The fresh pancakes with the pancake smell and all. And you won't be trying something new but not exactly as stated for his birthday. That's inviting all kinds of trouble! Overnight French Toast is basically bread pudding made from slices rather than torn bits. It requires a hardier and much drier bread than is usually best for French toast or bread pudding. Brioche or challah will turn to mush if left soaking in custard for that long. Re the baking time, no, not half the time, though you could start there and check. Smaller will bake faster but not that much faster. If a 9"x13" is supposed to bake in a bit over half an hour, the 8"x8" will probably bake in about 20-25 minutes, at my best guess. That's one of those keep an eye on it kinds of things. If you wanted to make real French toast and prep the night before, you could make up the custard and put it in a covered measuring bowl, container, pitcher, or whatever, in the fridge, and set your sliced bread out to dry. You can wash and cut strawberries the night before as well, or whatever else goes with it. You could even do the mise en place with your tools and pan. Then just put the bread in to soak first thing (perhaps in a bowl with a dish on top and a weight to speed up the soaking), start the coffee, etc., and you're ready to go. Pancakes still sounds better for a surprise treat! Not as fancified, but much more enticing an aroma. :)