| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 1 | Servings | |
INGREDIENTS
| 1 | c | Brown sugar packed |
| 1 | Stick butter | |
| 2 | tb | Light corn syrup |
| 16 | sl | Challah trimmed of crusts. |
| 1 1/2 | c | Whole milk |
| 6 | lg | Eggs |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
INSTRUCTIONS
Combine sugar butter and corn syrup in heavy saucepan. Bring to a boil and dissolve sugar. Pour into a 13" x 9" x 2" pyrex and tilt to coat the bottom. Arange 6 or more bread slices in a single layer atop caramel. Cover with remaining bread slices, trimming to fit. Whisk eggs, milk, vanilla and salt and pour over the bread. Cover and chill overnight. Preheat oven to 350F. Bake strata uncovered for approx. 40 minutes till well puffed and golden. Let stand 5 minutes. Cut into portions and serve upside down so that the caramel is on the top. Garnish with fruit. Serving Ideas: Serve with strawberries, kiwi, pineapple Posted to Kitmailbox by "Kim" <kreese@paradise.net> on May 1, 1997
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