Lemon Custard Baked French Toast

A nice Sunday (or any other day) breakfast is even easier when you can make the dish the night before and just pop it in the oven the next morning. This dish is also perfect for brunch.

LEMON CUSTARD FRENCH TOAST BAKE

 *** start this the night before, it needs to set overnight in the refrigerator***

Ingredients:
1 loaf sweet french bread, crust removed and cubed
8 eggs
4 teaspoon sugar
2 teaspoons grated lemon peel
2 cups milk

Lemon Custard Sauce:
2 cups sugar
3 Tablespoons cornstarch
2 cups water
2 lemons, grated and juiced (set grated peel aside)
1 Tablespoon butter


Directions:
Grease a 9x13 baking pan. Place bread cubes tightly in a single layer.

Thoroughly mix  eggs, sugar, lemon peel and milk, pour over bread cubes (cubes should be covered well). Cover and refrigerate overnight.

NEXT DAY
Preheat oven to 350, bake for 40 to 45 minutes.

While french toast is in the oven, make the Lemon Custard Sauce.
Mix sugar and cornstarch in a sauce pan, add water and heat to a boil. Stir in lemon juice and cook until thick. Remove from heat and add butter and lemon zest. Stir until butter is melted. Serve on top of warm french toast.