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Monday, July 5, 2010

Baked French Toast

Ooooh, this breakfast is sweet and rich.  If you want the french toast a little more crispy, half the sauce and bake it on a cookie sheet.

1 loaf French bread, cut diagonally in 1-inch slices

8 eggs
2 cups milk
1.5 cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
1 1/3 cup brown sugar
3 tablespoons light corn syrup
Butter a 9x13 casserole dish. Arrange the slices of bread in the bottom (do not layer!).

In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in a preheated oven, uncovered, for 40 minutes.

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