| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Brunch, Breads, Kids | 6 | Servings |
INGREDIENTS
| -NANCY BERRY CWBJ73A | ||
| 1 | c | Brown sugar |
| 1/2 | c | Butter |
| 2 | tb | Corn syrup |
| 12 | Sl Sandwich bread | |
| 6 | Egg; beaten | |
| 1 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
INSTRUCTIONS
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve immediately. Yield: 6 servings. NANCY BERRY (CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B Converted by MMCONV vers. 1.00 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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