This is the best french toast ever! I had it for the first time a few months ago while staying at a friends house in St. George and HAD to have the recipe! (Thanks Brooke!) It's very rich and sweet, so great for the holidays! I don't put anything on it, but it would be delish with some fresh strawberries or topping of your choice!1/2 C butter
1 C packed brown sugar
2 T corn syrup
8-12 pieces Texas toast bread
5 eggs
1 1/2 C half & half (you can also use heavy cream)
1/4 tsp salt
1 tsp vanilla
Melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour into large, greased jelly roll pan ( I just used a large cookie sheet ) and spread over surface. Place 8 to 12 slices of bread in a single layer in pan. Mix eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for 30 - 40 minutes (until golden brown)
* I don't do the whole refrigerate overnight thing . . . and it turns out just great!
1 C packed brown sugar
2 T corn syrup
8-12 pieces Texas toast bread
5 eggs
1 1/2 C half & half (you can also use heavy cream)
1/4 tsp salt
1 tsp vanilla
Melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour into large, greased jelly roll pan ( I just used a large cookie sheet ) and spread over surface. Place 8 to 12 slices of bread in a single layer in pan. Mix eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for 30 - 40 minutes (until golden brown)
* I don't do the whole refrigerate overnight thing . . . and it turns out just great!
1 comment:
This one sounds right up our alley. We'll have to give it a try.
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