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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes! Ingredients:
2 tablespoons light corn syrup |
1/2 cup butter |
1 cup packed brown sugar |
1 (1 pound) loaf unsliced white bread, with crust trimmed |
5 eggs |
1 1/2 cups milk |
1 tablespoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9 x 13 pan.
2. Slice bread into 12-16 slices; place over the syrup. Layer as needed.
3. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
4. Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
5. Cut into squares. Invert and serve.
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