Skiers' French Toast

Skiers' French Toast

61
MAMMABELLE 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 444 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
  2. Slice bread into 12-16 slices; place over the syrup. Layer as needed.
  3. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
  4. Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
  5. Cut into squares. Invert and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

61
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 har...

Most helpful critical review

I don't think i'll repeat this recipe. It was extremely sweet, that's why kids like it!

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 har...

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 p...

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 th...

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 to...

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 ...

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.

I don't think i'll repeat this recipe. It was extremely sweet, that's why kids like it!

I used challah bread with crust, and baked it covered with foil until the last 20 minutes. The trick to keeping the syrup from candying/burning is to bake it in a "bain marie." It turns out perf...