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Baked Victorian Recipe

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This recipe for Baked Victorian, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 C packed brown sugar
1/3 C butter
2 Tb light corn syrup
4 slices Texas toast or 6- thick slices of French bread
5 eggs
1 C milk
1 tsp ground cinnamon
Strawberries, peaches, blueberries or raspberries (optional)
Syrup

Directions:
Directions:
Preheat oven to 350.
In a small saucepan, cook and stir brown sugar, butter and light corn syrup till butter is melted.
Pour brown sugar mixture into an ungreased 12 x 7 inch baking dish.
Arrange bread slices in a single layer on top of the brown sugar mixture.
If necessary, cut bread to fit into dish.
Set baking dish aside.
In a medium mixing bowl, beat eggs, milk, and cinnamon until combined.
Pour egg mixture over read in baking dish.
Cover and refrigerate for 2 to 24 hours.
Bake 30 to 35 minutes, or until the center appears set and the top is lightly browned.
Let the French toast stand about 10 minutes before serving.
If desired, top with fruit and/or sift powdered sugar over top.

Yields 4-6 slices.

 

 

 

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