| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
French |
Bobbie – no, Breakfast/b, Eggs, Nuts |
6 |
Servings |
INGREDIENTS
| 12 |
sl |
French bread; in 1 inch slices |
| 8 |
|
Eggs |
| 2 |
c |
Milk |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Ground cinnamon |
| 3/4 |
c |
Butter or margarine; softened |
| 1 1/3 |
c |
Packed brown sugar |
| 3 |
tb |
Dark corn syrup |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
Place bread in a greased 13x9" baking dish. In a large bowl, beat eggs,
milk, vanilla nad cinnamon; pour over the bread. Cover and refrigerate
overnight. Remove from the refrigerator 30 minutes before baking.
Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until
smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350 F.
for 1 hour or until golden brown. Yield: 6-8 servings. MC formatting by
bobbi744@sojourn.com
NOTES : This sweet breakfast treat, from Mavis Diment of Marcus, Iowa, is a
cross between caramel rolls and French toast. "It''s easy to begin the
night before, " she shares. "In the morning, just spread on the nutty
topping and bake as you are getting ready for the day. "
Recipe by: Quick Cooking Magazine, May/June, '98, p. 9.
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 26, 1998
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