Baked Victorian French Toast
1 cup brown sugar; packed
1/2 cup butter or margarine
2 tablespoon light corn syrup
6 3/4 in. thick slic french bread
6 large eggs
1 1/2 cups milk
1 teaspoon ground cinnamon
---strawberries/peaches/pears---
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
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 cup brown sugar; packed
1/2 cup butter or margarine
2 tablespoon light corn syrup
6 3/4 in. thick slic french bread
6 large eggs
1 1/2 cups milk
1 teaspoon ground cinnamon
---strawberries/peaches/pears---
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
http://groups.yahoo.com/group/a-little-bit-of_everything/
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