Baked French Toast
Ambia
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Makes:
9x13 pan |
1 |
2 |
3 |
4 |
5 |
6 |
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Ingredients: |
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Brown
sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Butter or
margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
|
Corn
syrup |
2 T. |
1/4 C. |
1/4 C. +
2 T. |
1/2 C. |
1/2 C. +
2 T. |
3/4 C. |
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Loaf of
French bread |
1 |
2 |
3 |
4 |
5 |
6 |
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Eggs |
5 |
10 |
15 |
20 |
25 |
30 |
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Milk |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
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Vanilla |
1 t. |
2 t. |
1 T.
|
1 T. + 1
t. |
1 T. + 2
t. |
2 T. |
Assembly Directions:
In a saucepan, combine the brown sugar,
butter and corn syrup. Heat and stir until melted
together. Pour into the bottom of a 9”x13” pan. Slice
the loaf of French bread into 1” thick slices. Lay the
bread slices on the syrup mixture in the pan, using
most (if not all) of the loaf. You may need to squeeze
some pieces in, or cut a couple pieces to fill in the
holes, but you should be able to use most of the loaf.
In a blender, mix together the eggs, milk and vanilla.
Slowly pour the milk mixture over top of the bread,
being sure to cover all the bread. (The pan will not
be ‘swimming’ in the milk mixture… the bread will soak
all of it up.)
Freezing Directions:
Cover pan with foil or use Press-n-Seal
brand wrapping. Or put pan in a freezer bag. Seal,
label and freeze.
Serving Directions:
Thaw. Bake uncovered at 350 degrees for 30
minutes. Remove pan from the oven and cut into
serving-size pieces. Serve, syrup-side up, on a plate
sprinkled with powdered sugar.
Tammy’s Comments:
This recipe was an immediate family
favorite at my house! If you have a small family,
divide the recipe into two 8”x8” pans instead of a
9”x13”. If you want to make this recipe fresh, without
freezing it, make it the night before and let it sit
in the ‘fridge overnight.
Nutritional Info:
Baked French Toast (8 servings)
Per Serving: 401 Calories; 17g Fat (37.1% calories
from fat); 10g Protein;
53g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol;
546mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 Fat;
1-1/2 Other
Carbohydrates.
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