Monday, January 31, 2011

French Toast Casserole

1 stick (1/2) unsalted butter
1 c. packed brown sugar
2 tbs. light corn syrup
8 -9 inch french bread loaf's
5 large eggs
1 1/2 c. half n half
1 tsp pure vanilla extact
1 tsp ground cinnamon
optional 1 tsp. Grand Marnier

How to fix French Toast Casserole

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 X 9 X 2 inch baking dish

Cut six 2 inch thick slices of french bread loaf and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half and half, vanilla. until combined well and pour evenly over bread, Chill bread mixture covered over night or at least up to 8 hours.

Pre - heat oven to 350 degrees and bring bread to room tempurature.

Bake bread mixture, uncovered in middle of oven until puffed and edges are pale golden, 35  to 40 min.

Serve hot French Toast Casserole immediately

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