Sunday, August 4, 2013

Breakfast or Dessert? French Toast Casserole

This reminds me of the Sticky Buns recipe on page 78 in Tastes & Treasures cookbook. The recipe was given to the Historical League by historic El Chorro Lodge.

It is also one of those great recipes you can make ahead for company.

1 cup brown sugar, packed
1/2 cup butter
2 cup corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 cup milk
1 tsp. vanilla extract
1 tsp. cinnamon
Garnish: powdered sugar, maple syrup

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Options: To make Peachy French Toast - Omit the corn syrup. Put a layer of peaches down on the brown sugar mixture. Then add the bread.
Options: Add 1 1/2 cup chopped pecans