Baked Victorian French Toast
Ingredients
1 cup packed brown sugar
1/3 cup butter or margarine
2 tablespoons light corn syrup
4 slices texas toast or six 3/4 inch-thick slices of French bread
5 eggs
1-1/2 cups milk
1 teaspoon ground cinnamon
strawberries, peaches, or pears slices
blueberries or raspberries (optional)
powdered sugar (optional)
In a small saucepan, cook and stir brown sugar, butter, or margarine,
and light corn syrup just until butter or margarine is melted.
Pour brown sugar mixture into an ungreased 12"x7" 1/2"x2"-deep
baking dish. Arrange bread slices in a single layer on top of
the brown sugar mixture. if necessary, cut bread to fit into the
dish. Set baking dish aside.
In a medium mixing bowl, beat eggs, milk, and cinnamon until combined.
Pour egg mixture over bread in baking dish. Cover and refrigerate
for 2 to 24 hours.
Remove the cover from the baking dish. Bake in oven at 350 degrees
Fahrenheit for 30 to 35 minutes or until the center appears set
and the top is lightly browned. Let the French toast stand about
10 minutes before serving. if desired, top with fruit and/or sift
powdered sugar over the top. Makes approximately 6 slices.
" You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
Click here to return to the Breads list