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French Toast Bake | Recipe Sharing Community

Recipes >> Breakfast >> French Toast Bake | Recipe Sharing Community

March 23_2009 (61)

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The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. http://recipesharingcommunity.blogspot.ca/2013/04/french-toast-bake-recipe-sharing.html

Ingredients

  • 1/2 cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 loaf Texas toast
  • 4 eggs
  • 1 1/2 cup milk
  • 1 teaspoon vanilla
  • Powdered sugar for sprinkling

Method


<ul> <li>Crack eggs &amp; get them started (on low)</li> <li>Melt butter in microwave</li> <li>Add brown sugar &amp; stir together</li> <li>Pour mixture into 9 x 13 pan</li> <li>Spread evenly to cover bottom of pan</li> <li>Add milk &amp; vanilla to egg mixture</li> <li><em>Add 1 Tablespoon powdered sugar to egg mixture</em></li> <li>Spread even layer of Texas Toast on butter/sugar layer</li> <li><em>I cut off the crusts...this is NOT necessary....I just think it looks nicer...it was for a bridal shower</em>-</li> <li>After you have 1 even layer, ladle on 1/2 of egg mixture</li> <li><em>Sprinkle brown sugar &amp; cinnamon before next layer</em></li> <li>Spread second layer of Texas Toast</li> <li>Ladle second half of egg mixture</li> <li><em>Spread thin layer of butter</em></li> <li><em>Sprinkle lightly with white sugar &amp; cinnamon</em> (I think the butter &amp; sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)</li> <li>Refrigerate overnight</li> <li>Bake at 350 for 45 minutes</li> <li>Sprinkle with powdered sugar</li> <li>Top should be crusty, middle should be soft &amp; moist, &amp; bottom is just glorious!</li> <li>The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.</li> <li>I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate</li> </ul>

Recipe is courtesy of: http://sheldonrachel.blogspot.ca/2009/03/french-toast-bake.html

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March 23_2009 (61)

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