Wednesday, May 19, 2010

Overnight Carmel FrenchToast

I love this recipe because it is deceptively easy and obviously tasty! My mother found this family favorite in an old cook book and we have loved it ever since:)

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 12 slices bread
• 1/4 cup sugar
• 1 teaspoon ground cinnamon, divided
• 6 eggs
• 1-1/2 cups milk
• 1 teaspoon vanilla extract

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
    In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
    Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6 servings.

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