Baked Overnight French Toast

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Title: Baked Overnight French Toast
Yield: 6 Servings
Categories: Eggs

Ingredients:

1/4 c Butter; room temperature
12 sl (3/4-inch) french bread
6 Eggs
1 1/2 c Milk
1/4 c Sugar
2 tb Maple syrup
1 ts Vanilla
1/2 ts Salt
Powdered sugar


-----------------------------MAPLE-WALNUT SYRUP-----------------------------
2 c Maple syrup
1 c Chopped walnuts; toasted

From: Glenn/Sharon Gorman

Date: Tue, 13 Sep 1994 16:18:05 -0400 (EDT)
Spread butter over bottom of heavy large baking pan with 1 inch sides.
Arrange bread sliced in pan. In large bowl beat eggs, milk, sugar, syrup,
vanilla and salt to blend. Pour mixture over bread. Turn bread slices to
coat. Cover with plastic and refrigerate overnight. Preheat oven to 400
degrees. Bake French bread 10 minutes. Turn bread over and continue
baking until just golden, about 4 minutes longer. Transfer cooked toast to
plates and sprinkle with powdered sugar. Serve at once passing Maple-Walnut
syrup separately. Serves 6.

Maple-Walnut Syrup: Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve hot. Makes 3 cups.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.