Baked Caramel French Toast From Arlene presented by 3 Oaks Bed & Breakfast
Topping: 1 cup firmly packed brown sugar 1/3 cup whipping cream 6 Tbsp butter 1 T corn syrup French Toast: 3 eggs 1 tsp vanilla 1/2 cup milk 1/4 tsp salt 8 diagonal slices of French bread Spray a 9 x 13 glass baking dish with nonstick cooking spray. In a medium saucepan, combine all topping ingredients and mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL! Spread topping in baking dish. Beat eggs in shallow bowl. Add milk, vanilla, and salt; beat well. Dip each bread slice in the egg mixture, making sure all of the egg mixture is absorbed. Place bread slices over topping in sprayed baking dish. Cover and refrigerate overnight. To serve, heat oven to 400 degrees. Uncover baking dish; bake 20-25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto large serving platter, scraping any extra caramel topping from baking dish onto toast. Serve immediately. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
