Caramel French Toast
- -NANCY BERRY CWBJ73A
- 1 c Brown sugar
- 1/2 c Butter
- 2 tb Corn syrup
- 12 Sl Sandwich bread
- 6 Egg; beaten
- 1 1/2 c Milk
- 1 ts Vanilla
- 1/4 ts Salt
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium
heat until thickened, stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top
with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt,
stirring until blended. Pour egg mixture evenly over bread slices. Cover
and chill 8 hours. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes
or until lightly browned. Serve immediately. Yield: 6 servings. NANCY BERRY
(CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B Converted by MMCONV vers. 1.00
heat until thickened, stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top
with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt,
stirring until blended. Pour egg mixture evenly over bread slices. Cover
and chill 8 hours. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes
or until lightly browned. Serve immediately. Yield: 6 servings. NANCY BERRY
(CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B Converted by MMCONV vers. 1.00
