I was at a brunch once where this was served. I think the most shocking part was the idea of topping french toast with sour cream, but it’s true that you need to do it because it helps even out the sweetness of the caramel sauce. This dish is so easy to make and, the best part, if you’re hosting a brunch, there’s essentially no cooking in the morning because this has to be made the night before. Hurrah! Best breakfast ever? I think so.

This is what you need:

• 1 cup brown sugar
• 5 tablespoons butter
• 2 tablespoons corn syrup
• 16 slices (approximately) white bread with crusts removed
• 5 eggs
• 1½ cups milk
• 1 teaspoon vanilla
• A knock or two of cinnamon and powered ginger
• Sour cream
• Powdered sugar
• Blueberries
• Strawberries
• Bananas

This is how you make it:

1. Combine brown sugar, butter, and corn syrup in pan. Stir and heat until bubbly. Pour syrup mixture into a 9×13 pan. Nestle bread into syrup, making 2 layers. Fill holes so pan is completely covered.
2. Combine eggs, milk, and vanilla. Beat until well combined. Pour the mixture over the bread.
3. Cover and refrigerate overnight.
4. Bake uncovered at 350 degrees for 40-45 minutes.
5. Loosen edges and invert on serving platter so the caramel is on top.
6. Garnish with sour cream, powdered sugar, and fruit.