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Bed and Breakfast Baked French Toast Recipe

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This recipe for Bed and Breakfast Baked French Toast, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Lemm (Ron Nutter Lemm)
Added: Friday, June 20, 2008


1 long loaf French bread, cut in 1 inch slices
7 large eggs
1 c. milk (can use skim)
1 c. light cream or half-and-half
1 tsp. vanilla extract
tsp. cinnamon
tsp. nutmeg
c. butter, softened
1 c. firmly packed brown sugar (light)
2 T. light corn syrup
c. chopped walnuts, optional

Butter 9x13 pan. Arrange bread slices, overlapping to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight. (I tear crusts and pieces of bread to make sure bottom level of bread is as solid as possible from side to side).

Next day: Preheat oven to 350. In small bowl, combine butter, sugar, corn syrup and walnuts if using; mix well. Evenly spread over bread. I use a rubber spatula which works well. Bake 45 minutes or until puffed and golden. Serve with maple syrup.




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