Recipe by MAMMABELLE
"A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes!"
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light corn syrup
packed brown sugar
1 (1 pound) loaf
unsliced white bread, with crust trimmed
1 1/2 cups
This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it, I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so hard and chewy. I sprayed my glass dish with pam and it did not stick. I also added a dash or two of cinnamon to the egg mixture and it was excellent. Definitely a quick and easy dish to make and very easy to increase or decrease the size!!
I don't think i'll repeat this recipe. It was extremely sweet, that's why kids like it!
Don't waste your time or ingredients on this. I followed the recipe exactly as directed and couldn't eat it. It was soggy and looked like a sponge that needed to be wrung out. Besides that,the pan was a PAIN to clean! The syrup mixture hardened up so fast and needed a chisel to break it apart!
I had my two grandkids, my sister-in-law and my brother-in-law all here for the weekend and was looking for something quick and easy to serve for Sunday breakfast that would please all. Well this recipe fit the bill.
I made the french toast exactly as the recipe called for but i used regular store bought sliced cracked wheat bread instead of the unsliced white bread. I also buttered the baking dish before putting any ingredients in it.
Everyone loved it, and my sister-in-law took the recipe home with her to try it herself.
I was hoping to see how any leftovers would reheat in the microwave but needless to say there wasn't a scrap left to reheat.
I will definitely make this again and thank you for making our Sunday morning so enjoyable.
This is a good recipe,an alternative to egg casseroles, however I would recommend covering the casserole with foil wrap during cooking. I used challah bread and cut into thick slices and the top/bottom was crusty and hard.
I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread, crust on, over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning, I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven, covered, for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again.
This is fantastic. Great even with crusts left on the bread. Try variations using cinnamon toast or fruit.
I made this for New Years day breakfast for a bunch of party goers and everyone loved it. It was very easy to make, although I did not trim the crust of the bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Skiers' French Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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