Baked French Toast (Old Stonehouse B&B, Hardy, AR)
Serves 8 - 10
1/2 cup butter
2 Tablespoons corn syrup
1 cup brown sugar
1 load unsliced French bread
5 eggs
1 1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
In small saucepan, combine butter, corn syrup, and brown sugar. Cook and
stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking
dish. Slice the bread into 1 inch slices. Place slices over the syrup
mixture. Mix together eggs, milk, vanilla and salt until well blended.
Pour over the bread. Cover dish and refrigerate overnight. In the
morning,remove from refrigerator and bring to room temperature while oven
preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove
from oven, invert onto large serving platter. See note for individual
servings.
Note for individual servings: At the Olde Stonehouse, we sometimes make
this dish in individual ramekins - covering bottom with syrup, topping
with one slice of bread, and covering with egg mixture. Bake at 350 -
checking at 15 minutes to see if set and lightly browned.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/