Baked French Toast

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Title: Baked French Toast
Yield: 6 Servings
Categories: Breakfasts, Eggs


8 Eggs
1 1/2 c Milk
1 c Half and half cream
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
10 sl Day-old french bread
1/4 c Butter; softened
1/2 c Brown sugar
1/2 c Chopped walnuts
1 tb Corn syrup

In large bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix
well. Dip bread into egg mixture and arrange overlapping in PAM sprayed
9x13-inch pan. Pour remaining egg mixture over bread slices; cover and
refrigerate overnight. Or prepare early in morning for a dinner. In the
morning, combine butter, brown sugar,walnuts and corn syrup in small bowl;
mix well. Spread mixture evenly over bread. Bake in 350F oven for 40
minutes or until puffed and golden brown.

NOTES : You must use grease the pan somehow, it does stick

Recipe by: Centra Gas Publication

Posted to Bakery-Shoppe Digest V1 #509 by "LauraG"
on Jan 16, 1998