"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel Soaked French Toast Recipe

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This recipe for Caramel Soaked French Toast, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Stewart
Added: Friday, June 22, 2007


1 1/2 cups firmly packed brown sugar
3/4 cup butter or margarine
1/4 cup plus 2 tbsp. light corn syrup
10 (1-3/4") slices french bread
4 eggs, beaten
2 1/2 cups milk or half and half
1 tbsp. vanilla extract
1/4 tsp. salt
3 tbsp. sugar
1 1/2 tsp. ground cinnamon
1/4 cup butter or margarine, melted

Combine brown sugar, butter and light corn syrup in saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13x9x2" baking dish. Arrange bread slices over syrup.

Combine eggs, milk, vanilla, and salt; stir well. Gradually pour mixture over bread slices.

Cover and chill 8 hours.

Combine 3 tbsp. sugar and cinnamon; sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread.

Bake, uncovered at 350 for 45-50 minutes or until golden.

Serve immediately.




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