"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Toast Casserole Recipe

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This recipe for French Toast Casserole, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Herman
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 challah,
2 sticks of margarine,
3 tbsp. of dark corn syrup,
2 cups packed dark brown sugar,
8 eggs ,
21/2 cups of whole milk, and
2 tsp. of vanilla

Directions:
Directions:
Place the margarine, brown sugar,and corn syrup in a sauce pan and melt together over low heat stirring often. Pour mixture into a 9x13 pyrex.
Pull challah into small pieces and place on top of mixture. In a separate bowl place the eggs, whole milk, and vanilla and beat with a fork. Pour this mixture over the challah and make sure each piece of challah gets wet. Refrigerate over night. Bake in oven uncovered at 350 for 45 minutes.

Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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