30 Day Gourmet

Breads and Breakfast

Baked French Toast

Recipes:

1

2

3

4

5

6

Servings:

8

16

24

32

40

48

Makes: 9x13 pan

1

2

3

4

5

6

Ingredients:

 

 

 

 

 

 

Brown sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

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.

Loaf of French bread

1

2

3

4

5

6

Eggs

5

10

15

20

25

30

Milk

1-1/4 C.

2-1/2 C.

3-3/4 C.

5 C.

6-1/4 C.

7-1/2 C.

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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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This page was last updated on Monday, June 02, 2008.

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