This recipe is an all-round keeper. Kids of any age can easily assemble it the night before and the next morning a warm, fresh-baked breakfast magically appears from the oven. You’re family is going to love it, and, like us, you’ll probably make it often.
Beverly’s Baked French Toast
1 cup brown sugar packed
½ cup butter
2 tablespoons light corn syrup
12 slices white bread or cinnamon bread (as pictured)
6 eggs beaten
1½ cups milk
1 teaspoon vanilla
¼ teaspoon salt
Combine sugar, butter and corn syrup in a small saucepan over medium heat. Stir constantly until mixture becomes thick.
Pour the mixture in to a 9″ x 13″ pan. Place 6 slices of bread on top of the syrup mixture. Top with the remaining 6 slices of bread.
Beat eggs and milk together, add vanilla and salt; pour over top of bread. Cover tightly and refrigerate over night.
The next day bake uncovered at 350° for 40 to 45 minutes, or until lightly browned. Sprinkle with powdered sugar.
Cut bread slices diagonally. Serve immediately with powdered sugar, raspberry preserves, maple syrup or fresh blueberries or peaches. Yield: 10-12 servings
This recipe comes from the kitchen of Beverly Weston, Carlsbad, NM.