This is truly a special treat that can be prepared the night before so that all you have to do Christmas morning is pop it in the oven next to the bacon.
4 Tablespoons butter, melted
3/4 cup packed light brown sugar
1 loaf Tsoureki sliced into 1 1/2 inches thick slices
8 eggs, slightly beaten
1 cup ½ and ½
1 Tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup walnuts, measured then chopped
In a small bowl combine brown sugar and melted butter and pour on the bottom of a glass 9×13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine milk, eggs, vanilla, and cinnamon in a bowl and pour evenly over bread slices.
Sprinkle chopped walnuts over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
When you are ready to bake it, remove from the refrigerator for 15 minutes prior to baking. Preheat the oven to 350 degrees F while you are waiting.
Bake French toast for 30-35 minutes. Do not overcook, as this will dry it out. The top should be golden brown.
Cool slightly before serving and drizzle with maple syrup.