"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Toast Casserole, by Ruth Banse, is from Winter Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 tablespoon margarine 1 1/2 cup brown sugar 3 tablespoons white Karo syrup 8 eggs 2 1/4 cups evaporated “Lite” milk 1 tablespoon cinnamon 1 loaf French Bread cut into 10 thick slices
Melt margarine and combine with sugar and syrup. Pour into a 9x13 pan that has been sprayed with cooking spray. Make a paste of cinnamon and a small amount of milk so that it will be possible to mix into egg and milk mixture.
Dip slices into egg mixture and arrange into two rows on top of sugar mixture. Slices should fit tightly into the pan. Pour remaining egg mixture over top. Bake at 350 degrees for 35-40 minutes. Remove from oven and dust with powdered sugar.
This can be made and refrigerated the night before you bake it.
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