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Victorian French Toast Recipe

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This recipe for Victorian French Toast is from The Morgan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup packed brown sugar
1/3 cup melted butter or margarine
2 tbls. light corn syrup
Bread (day old raisin, Texas toast, etc.)
5 eggs (or equivalent Egg Beaters)
1 1/2 cup milk
1 tsp. cinnamon
2 tsp vanilla
powdered sugar (optional)
fresh fruit (optional)
Whipped topping (optional)
Directions:
Directions:
In a 9x13 pan, mix butter,brown sugar and corn syrup, Arrange bread on top of the sugar mixture in pan overlapping slices (bread can also be cut into triangles to fit into pan). Mix eggs, milk, cinnamon and vanilla well and pour over the top of the bread. Cover and refrigerate for at least 2 hours (preferably overnight). Bake uncovered at 350º for 30-35 minutes. Remove from oven and let sit 10 min. Loosen around edges of pan with spatula. Using a platter the same size as the pan, flip the French toast onto the platter. All the syrup and good "gooey stuff" is on the top and you don't need syrup. Serve with the optional ingredients.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
overnight, then 30 min.
Personal Notes:
Personal Notes:
This is from my sister-in-law, Janice. Fix it the night before, pop in the oven in the morning and
you have a wonderful breakfast.

 

 

 

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