Baked
French Toast
From Iris
My friend Tammy
turned me on to this brunch
favorite -- Baked French Toast. I'm providing the original Baked French
Toast recipe and one that I "jury rigged" to make it less fattening but no less
delicious. I've made both recipes and served them at the same brunch and no one
could tell the difference. Serve with bacon or sausage for a real treat.
Baked French Toast
|
Original
Recipe: |
Substitute: |
6 |
large eggs |
Equivalent
fake (Egg Beaters) eggs |
1 |
baguette
French bread or 1 loaf sliced French bread |
|
1 ¼ |
cups whole
milk |
1 1/4 cup 1%
or skim milk |
1 cup |
cream or
half & half |
1 cup
evaporated skim milk |
1 tsp |
vanilla |
|
1/4 tsp |
nutmeg |
|
1 cup |
brown sugar |
|
2 tsp |
corn syrup |
|
1/2 tsp |
cinnamon |
|
1/2 cup |
butter,
softened |
1/2 cup
margarine |
1/2 cup |
walnuts,
optional |
1/4 raisins |
Cut bread into 1"
cubes and put into 9 x 13" greased pan (Use Pam).
Mix eggs, milk,
cream, vanilla, cinnamon and nutmeg Pour over bread slowly getting all the
bread wet. Refrigerate overnight.
Mix butter, brown
sugar, nuts/raisins and corn syrup. "Dab" butter/sugar mixture over bread and
bake at 350 degrees for 40 minutes.
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