Apr 28, 2003
I've been looking for a good "soak overnight, bake in the morning"
French toast recipe. It was very convenient to simply pop it in the
oven, and the tops of the slices browned and crisped very nicely.
However, the lower half of every slice was a soggy mess. The butter
and brown sugar layer at the bottom tasted great, a nice alternative
to serving with syrup, but I would cut the amounts by half next time.
Also, I'd leave out at least one egg. I substituted maple syrup
for the corn syrup for a richer flavor.
I didn't care for this recipe that much, but the four guys I live
with all gave it rave reviews...go figure! So we'll probably try it
again, with a few modifications.
—punting
