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Category: French Toast
Prep Time: Cook Time: Total Time:
12 slices French or Italian bread (cut 1-inch thick)
8 eggs
2 cup light cream or milk (can use 1 cup each milk and light cream)
2 tsp vanilla
1 tsp cinnamon (can use more)
3/4 cup butter, softened
1 1/3 cups brown sugar, packed
3 tbsp dark brown corn syrup
1 cup chopped pecans or walnuts
Grease a 13 x 9-inch baking pan. Place the bread slices into the bottom of the prepared baking pan slicing edges if needed to fit into the pan.
In a large bowl beat the eggs with light cream, vanilla and cinnamon; pour evenly over the bread slices. Cover and refrigerate overnight (removing 30 minutes from refrigerator before baking).
Preheat oven to 350.
Meanwhile in a mixing bowl cream the butter with brown sugar and corn syrup until smooth; spread over the top of the bread. Sprinkle with nuts. Bake uncovered for about 1 hour or until golden brown.
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OVERNIGHT CARAMEL ROLL FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
12 slices French or Italian bread (cut 1-inch thick)
8 eggs
2 cup light cream or milk (can use 1 cup each milk and light cream)
2 tsp vanilla
1 tsp cinnamon (can use more)
3/4 cup butter, softened
1 1/3 cups brown sugar, packed
3 tbsp dark brown corn syrup
1 cup chopped pecans or walnuts
Grease a 13 x 9-inch baking pan. Place the bread slices into the bottom of the prepared baking pan slicing edges if needed to fit into the pan.
In a large bowl beat the eggs with light cream, vanilla and cinnamon; pour evenly over the bread slices. Cover and refrigerate overnight (removing 30 minutes from refrigerator before baking).
Preheat oven to 350.
Meanwhile in a mixing bowl cream the butter with brown sugar and corn syrup until smooth; spread over the top of the bread. Sprinkle with nuts. Bake uncovered for about 1 hour or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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