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I've made this overnight french toast stuffed with apples and cream cheese to rave reviews from my family. It's not health food, but definitely a crowd pleaser:
Baked Apple French Toast

I make a creme brulee french toast casserole that is prepared the night before and then baked the next morning. It's a real crowd pleaser and very easy.

Ingredients

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, trimming off the crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, overnight. Preheat oven to 350° F. Bring bread to room temperature before baking.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot. I typically serve it with warm maple syrup but it is certainly good without it.

Enjoy!

just google "baked french toast" recipes. I've tried many and it's iimpossible to go wrong. The cream cheese version mentioned above with berries is spectacularly delish.
If you want something savory to go with all that sweet, another fantastic make ahead brunch dish is quiche. You can put it together and bake it off several days ahead if need be, and quiche in general just gets better with a little fridge time anyway. Then just reheat the day of. There is a fab arugula/bacon quiche recipe on epicurious.com (sub spinach if you want), and I also love their sun dried tomato/zucchini one.

Here's a recipe I made for maple banana bread pudding- just eliminate the ice cream and you've got an awesome breakfast!
http://www.shelterrific.com/2008/05/14/real-life-test-kitchen-megan-bs-banana-maple-bread-pudding-with-banana-caramel-sauce/

Wow those all look great ^^.

I do this during the colder months not really a brunch dish but great to have during the week when you want something healthy- I just re heat and add steamed almond or soy milk on top- or plain yogurt.
Baked Oatmeal – Peach
2 cups oatmeal
1 cup oat bran
3 cups soy milk
1 cup water
2 eggs
½ cup maple syrup
½ teaspoon almond extract
½ teaspoon vanilla
¾ cup almonds, chopped fine
2 – 3 peaches, peeled and chopped

Place dry ingredients and fruit in a casserole/cake pan, mix wet ingredients and pour over dry mixture, stir until blended. Bake 375 degrees, 45 minutes.
Alternative: Apple juice, apples, cinnamon, apples or dried fruit.

Link below to a make-ahead and bake later Nigella Express croque monsieur adaptation. I made this for a brunch with friends and it was gone before I realized it - should have made two! http://www.recipezaar.com/croque-monsieur-bake-nigella-lawson-359570

Barefoot Contessa (Ina Garten) makes a French Toast Casserole that I have yet to try but everything I have made of hers has been spectacular:
http://www.foodnetwork.com/recipes/ina-garten/breakfast-bread-pudding-recipe/index.html

Jewish Noodle Kugel?

There look to be some fantastic recipes posted above so I won't add to the list but I host large breakfasts/brunches several times a year. I love the make ahead breakfast bakes like those mentioned above. What I do is make at least one sweet and one savory. Then, in the morning, I cook up some bacon, sausage or ham. Put that out with some fresh fruit and you're set.

Maybe your MIL made Ina Garten's croissant bread pudding. My mother swears by it.

http://www.foodnetwork.com/recipes/ina-garten/croissant-bread-pudding-recipe/index.html

Thanks you guys, these are great suggestions! I will definitely try Ina's bread pudding as I swear by her recipes as well.

-Sonia :)

The Paula Deen recipe is one of my favorites!!!! I made it for Christmas Brunch, and it was a huge hit! The pecans and the raspberry syrup really make for a decadent breakfast.