| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 3/4 |
c |
Light brown sugar |
| 2 |
tb |
Light corn syrup |
| 3 |
|
Limes, zest of |
| 4 |
tb |
Frozen limeade concentrate, defrosted |
| 5 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1 |
tb |
Vanilla |
| 1 |
|
Loaf French bread, cut into 3/4 inch slices |
INSTRUCTIONS
Baked French Toast Recipe, from Wickwood Country Inn, Saugatuck, Michigan
on 1st Traveler's Choice
Spray a 9 x 13 inch baking dish with olive oil spray. In a medium
saucepan, over medium-low heat, place the butter, brown sugar, corn syrup,
zest, and limeade and cook until butter and sugar have melted, 3 to 5
minutes. Pour into the baking dish.
In a small mixing bowl, mix the eggs, milk, and vanilla and blend well.
Arrange the bread slices in one layer over the syrup mixture and pour the
egg mixture over the bread. Cover and refrigerate overnight. One hour
before baking, remove the French toast from the refrigerator and allow to
return to room temperature. Preheat oven to 350 degrees and bake uncovered
for 30 minutes. Serve immediately
Posted to MC-Recipe Digest V1 #261
Date: Sun, 27 Oct 1996 06:54:36 GMT
From: Douglas Weller <dweller@ramtops.demon.co.uk>
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”