Over Night French Toast Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: , (1/2) stick butter,
1/4 cup: Sugar,
-room temperature,
2 tbsp: Maple syrup,
12 3/4: " thick French bread,
1 tsp: Vanilla,
-slices,
1/2 tsp: Salt,
6: Eggs,
Powdered sugar,
1 1/2 cup: Milk,
Maple-Walnut syrup, see recp
Directions:
Spread butter over bottom of heavy large baking pan with 1 inch high
sides. Arrange bread slices in pan. Beat eggs, milk, sugar, 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 deg. Bake 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 separately.
MAPLE-WALNUT SYRUP (Makes about 3 cups):
2 cups maple syrup 1 cup chopped walnuts, toasted
Combine syrup and walnuts in heavy, medium saucepan. Bring to simmer.
Serve syrup hot.
Freedom from the skillet is a big benefit of this baked version of the
classic.
Bon Appetit Magazine
Source Not Shown on Recipe
Submitted By GAIL SHIPP On 12-23-94
Source from luhu.jp
sides. Arrange bread slices in pan. Beat eggs, milk, sugar, 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 deg. Bake 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 separately.
MAPLE-WALNUT SYRUP (Makes about 3 cups):
2 cups maple syrup 1 cup chopped walnuts, toasted
Combine syrup and walnuts in heavy, medium saucepan. Bring to simmer.
Serve syrup hot.
Freedom from the skillet is a big benefit of this baked version of the
classic.
Bon Appetit Magazine
Source Not Shown on Recipe
Submitted By GAIL SHIPP On 12-23-94
Source from luhu.jp