Overnight French Toast II |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in. Ingredients:
2 tablespoons corn syrup |
1/2 cup butter |
1 cup packed brown sugar |
1 (1 pound) loaf french bread, sliced |
5 eggs |
1 1/2 cups milk |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
|
|