Eleanor’s French Toast Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 stick butter
1 cup brown sugar
2 Tbsp light Karo syrup
1 loaf French bread, sliced 1”- 1 ½” thick
5 eggs
1 ½ cup milk or combo of milk/heavy cream
1 tsp vanilla
1 tsp almond extract (I omit this)
Cinnamon
Nutmeg (I omit this)
|
|
Directions: |
Directions:Melt first 3 ingredients together in the microwave, stir, then pour in the bottom of a 9x13 Pyrex pan, sprayed lightly with Pam.
Lay bread slices in the Pyrex pan over the butter/brown sugar mixture.
Whip together remaining ingredients and pour evenly over the bread. I sprinkle cinnamon in the egg mixture, then I usually sprinkle again lightly the tops of the bread after I’ve poured the egg mixture over all the bread. I like lots of cinnamon! J
Cover with plastic and let the egg mixture soak into the bread overnight in the fridge.
Bake uncovered about 45 minutes at 350-375 degrees, until desired brown on top.
Good with heated maple syrup, or just as it is. Rich and delicious!
|
|
Number Of
Servings: |
Number Of
Servings:serves 8 |
Personal
Notes: |
Personal
Notes: I got this recipe some 20+ years ago at a Bed & Breakfast in Galveston, where I used to live back in the late 1980’s. My mom came down to visit me, and we stayed in a wonderful B&B, where the proprietor, Eleanor, served this for breakfast one morning. She graciously shared the recipe with us. This French toast has become a tradition for me to serve on Christmas morning when all my family is gathered and staying with us. I make it up the night before and put it in the fridge overnight—then pull it out and bake. Served with bacon and orange juice/coffee and fresh fruit, it’s a wonderful, filling brunch.
|
|
This recipe for Eleanor’s French Toast is from