Wednesday, February 3, 2010

Baked French Toast with TDF Syrup

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1 tsp salt

1 teaspoon ground cinnamon
1 cup sugar
(mix cinnamon and sugar and set aside mixture)

Butter a 9x13 inch baking dish. I didn't butter mine enough (use lots o butter.) Arrange the slices of bread in the bottom. Then sprinkle each slice with sugar mixture, followed by bread layer sprinkle with sugar. I ended up with 3 layers. In a large bowl, beat together eggs, milk, cream, vanilla,salt and cinnamon. Pour over bread slices, cover, and refrigerate overnight. (I had 4 hours and it turned out great.)

The next morning, preheat oven to 350 degrees F. Bake in preheated oven, uncovered, for 40 minutes.

Ok now the syrup!!! I got this over at confessions of a bake-a-holic (she's so fab) And it may be the best syrup I have ever tasted. enough said...

1 1/2 c brown sugar
1/2 tsp cinnamon
1/2 c butter
1/2 c water
1/3 c corn syrup

In small saucepan, combine sugar & cinnamon. Add butter, water and corn syrup and stir over medium-low heat until sugar dissolves & mixture thickens. Serve hot.

I topped mine with the frozen berries.

1 comment:

Megan said...

This french toast looks delicious. We'll have to give it a try. Isn't that syrup tasty!?

I made the fudge blonde brownie bars. So good!

P.S. I got the cookbook money. Thanks!