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Baked French Toast
Breakfast


This is a make-ahead dish.

1 cup packed light or dark brown sugar
1/2 cup butter
2 tablespoons light or dark corn syrup
1 loaf French bread, cut in 3/4 inch slices (estimate 2 slices per person, plus a few more for hearty eaters)


5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract


In a medium saucepan, over medium-low heat, mix and melt brown sugar, butter, and corn syrup. Meanwhile, spray a baking dish with nonstick vegetable oil. Pour the butter and sugar mixture into a 9" x 13" baking dish. In a blender, mix eggs, milk, and vanilla. Arrange bread slices in baking dish. Pour egg mixture over bread slices, not missing any areas, and using all of the mixture. The excess will be absorbed by the bread slices.

Cover the baking dish and refrigerate overnight. The next morning, preheat oven to 350°. Uncover the baking dish and bake for 30 minutes. Serve directly from the baking dish. Yield: about 8 servings.

Note: As you are aware, this can be adapted to individual serving dishes if so desired. Enjoy!

Submitted By: Tom Parnelle

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Recipe Number:  91

 


 

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