Saturday, February 20, 2010

Overnight French Toast

Meals that require time, patience and following a sequence of steps are in some way more decadent and relished than the quick-fix 30 minute dish. Folks automatically know that time, thought and love went into preparing it. Think about it; homemade ice cream, prime rib or marinated steaks, good wine, and fresh baked bread. The same is true for this wonderful Overnight Baked French Toast. Please note that you can alter this recipe in many ways. I like to crisp fry 6 slices of bacon and crumble into the cream mix. You may also add sliced apples, other fruit or pecans.

You will need the following ingredients:

1 lb. loaf of Texas Toast (or thick sliced bread) cut into large sized cubes
8 eggs
3 1/2 cups half-and-half cream
2 tsp. vanilla extract
1/4 tsp. cinnamon

for the syrup (to be poured over the next morning before baking):
3/4 cup butter
1 1/3 cup brown sugar
3 TBSP. light corn syrup
*(Optional: can add chopped pecans over the syrup if you like)

Butter a 9 x 13 baking dish. Arrange bread slices in the bottom. In a bowl beat the eggs, cream, vanilla and cinnamon. Pour over bread slices making sure all slices are saturated. Cover and refrigerate overnight.

In the morning, heat the oven to 350. Combine butter, brown sugar and corn syrup in a saucepan and heat to boiling. Pour this over the egg/bread dish.

Bake uncovered for 40 minutes. Dust with powdered sugar for the "pretty" effect.

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