Summary
Yield | |
---|---|
Source | Evie Kennedy (2001) |
Prep time | 8 hours, 30 minutes |
Cooking time | 55 minutes |
Total time | 9 hours, 25 minutes |
Ingredients
1 1⁄2 c
brown sugar 3⁄4 c
butter 1⁄4 c
light corn syrup (plus 2 tablespoons) 10 sli
French bread, 1/4 inch thick (or 10 slices Hawaiian bread, 1/2 inch thick) 4
eggs, large (lightly beaten large) 2 1⁄2 c
milk 1 T
vanilla 1⁄4 t
salt 3 T
sugar 1⁄2 t
cinnamon 1⁄4 c
melted butterInstructions
For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.
For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly.