Baked French Toast
- 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
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
