| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
(1/2 stick) butter; room temperature |
| 12 3/4 |
|
Inch-thick French bread slices |
| 6 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Maple syrup |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
|
|
Powdered sugar |
| 2 |
c |
Maple syrup |
| 1 |
c |
Chopped walnuts; toasted |
|
6 |
Servings |
INSTRUCTIONS
MAPLE-WALNUT SYRUP
Freedom from the skillet is a big benefit of this baked version of the
classic.
For French Toast: Spread butter over bottom of heavy large baking pan with
1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar,
syrup, vanilla and salt to blend in large bowl. Pour mixture over bread.
Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and
continue baking until just golden, about 4 minutes longer. Transfer cooked
toast to plates and sprinkle with powdered sugar. Serve immediately,
passing Maple-Walnut Syrup separaretly.
MAPLE-WALNUT SYRUP: Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve syrup hot. Makes about 3 cups.
Bon Appétit July 1992 Marilou Robinson: Portland, Oregon
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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