Tuesday, December 29, 2009

Baked French Toast

From the historic Worley Bed and Breakfast  Dahlonega, Georgia (c1845)

2 Tbs corn syrup
1/2 c butter
1 c brown sugar
1 loaf of French bread
5 lg eggs
1 1/2 c milk
1/2 tsp vanilla
1/4 tsp salt
cinnamon to taste

Grease 9 x 13 pan. In med sauce pan over medium, heat up corn syrup, butter and brown sugar until melted and smooth, pour over bottom of pan. Slice bread into 1/2 to 3/4 inslices and layer over carmel sauce, overlapping. In large bowl whisk eggs, milk, vanilla, salt and cinnamon. Pour over bread, cover and refrigerate over night. Bake at 350 for 35 min.
If you love the sauce and you will, go ahead and make a double batch and drizzle it warm over the toast.

My step mother Rachel makes this and everyone wants the recipe. Enjoy!

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