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September 2011

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Baked French Toast

BAKED FRENCH TOAST

10 slices French Bread (cut 1-1/2" thick)
6 large eggs
1-1/2 cup milk
1-1/2 cup half and half
1 tsp vanilla
1/2 tsp nutmeg
1 tsp cinnamon

Topping:
1/2 cup butter
1 cup packed brown sugar
dollop maple syrup
2 tbsp dark corn syrup or molasses
1 cup chopped pecans

Grease 9" x 13" baking dish. Fill with bread slices (they can be crowded in.)
Combine eggs, milk and half & half and spices; stir well.
Pour evenly over bread slices.
Cover and refrigerate overnight.

Next morning, remove baking dish from refrigerator and allow to return to room temp, at least a 1/3 hour.
(NOTE: if there is any remaining milk/egg mixture sitting in the bottom of the baking dish that was unabsorbed by the bread, use a baster to remove or it will take forever to bake.)
Preheat oven to 350°.
Make topping by melting butter, adding remaining ingredients and stir.

Pour evenly over soaked bread, top with pecans.
Bake until puffed and golden (30-50 minutes.)

This recipe is easily halved from the original, taken from a Bed and Breakfast Recipe book I purchased years ago in Eureka Springs, AR. It never failed to get rave reviews from my brunch guests. I usually served it with Sausage Cookies, bacon and broiled grapefruit.




BLUEBERRY STUFFED FRENCH TOAST

12 slices French bread (6 of them cubed)
2 - 8oz packages Cream cheese
2 cups fresh blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 tbsp cinnamon
healthy dash nutmeg

Sauce:
1 cup granulated sugr
2 tbsp cornstarch
1 cup water
1 cup blueberrries
1 tbsp butter

Place 6 slices of bread in greased 9" x 13" baking dish. Cube cream cheese, place over bread.
Sprinkle blueberries over top of cream cheese.
Place cubed bread over top.
In large bowl, mix eggs, syrup, milk and spices.
Pour mixture evenly over bread.
Cover and refrigerate overnight

Next morning, acclimate baking dish to room temp for at least half hour.
Preheat oven to 350°
Bake for 30-40 minutes or until puffed and golden.
Mix up sauce, stir over high heat until thickened, then add blueberries, simmer for 10 minutes or until blueberries burst. Pour over french toast. Serve immediately.

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