Overnight Maple French Toast

For somebody who loves breakfast, I rarely have the energy to pull myself out of bed early enough to fix something good let alone great. If I even get breakfast, it is usually a packet of oatmeal or maybe a piece of toast. I was committed this year to make sure I made breakfast for Jaron for Father's Day. As it got closer I began to doubt my ability to get up before my husband and then I came across this recipe. It was perfect.

Ingredients:

2/3 cup packed brown sugar
1/2 cup maple syrup
1 tablespoon margarine
10 slices French bread (1 inch thick)
1 and 1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup (or more) sliced strawberries
Dash of powder sugar

Directions:

1. Combine brown sugar, syrup, and margarine in saucepan. Bring to boil stirring continuously and boil 1 minute.
2. Pour syrup mixture in bottom of a 13 x 9 inch sprayed pan.
3. Arrange bread slices evenly over syrup mixture.
4. In new bowl, combine eggs, milk, vanilla and salt. Beat with wire whisk until smooth and pour over bread in pan.
5. Cover and refrigerate overnight (or at least 8 hours).
6. Bake uncovered at 350 F for 30 to 35 minutes.
7. Serve with strawberries and sprinkle powder sugar.

I would highly recommend serving with bacon and eggs because this sugary sweetness needs something salty to offset it.