"The belly rules the mind."--Spanish Proverb

Baked French Toast Recipe

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This recipe for Baked French Toast, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Miller
Added: Tuesday, April 7, 2009


1 C brown sugar, firmly packed
1/2 C butter
2 T corn syrup
3-4 peeled and sliced apples (granny smith work well)
1/4 C pecans or walnuts
cinnamon & nutmeg
1 C milk
3 eggs
1 tsp vanilla
1 loaf French bread, cut into 1 1/2" thick slices

Spray 9"x13" pan with cooking oil spray.

Cook brown sugar, butter and corn syrup for 5-7 minutes in a sauce pan until thick.
Pour cooked sugar mixture in bottom of 9"x13"pan.
Add sliced apples and nuts.
Sprinkle with cinnamon.

Beat eggs.
Add milk, vanilla, and a sprinkle of cinnamon and nutmeg and mix well.
Dip each French bread slice into egg mixture and place on top of apples in pan.
Add a sprinkle more cinnamon on top of each slice of bread in the pan.

Cover with foil and put in refrigerator overnight.

Bake at 350 for 20 minutes.
Remove foil and bake another 10 minutes or until the French toast feels dry and slightly brown.

To serve, tip the whole pan upside down on a serving tray or just scoop out.
Serve with maple syrup.

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