STONEHOUSE BED AND BREAKFAST BAKED FRENCH TOAST
This recipe has been sitting in my "to try" box since 1998. I finally got around to it and my kids LOVED it. One pan was almost not enough for the 4 of us!! My family will not eat nuts, so I left them out, but I can only imagine how good it would be were I able to put them in.
Provided by Barenakedchef
Categories Breakfast
Time P1DT1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.
Nutrition Facts : Calories 607.8, Fat 34.4, SaturatedFat 15.3, Cholesterol 64.7, Sodium 608.2, Carbohydrate 67.5, Fiber 3.8, Sugar 20.5, Protein 9.9
FRENCH TOAST - BED AND BREAKFAST STYLE!
My husband and I spent our anniversary at a bed and breakfast; the owner there fancied herself quite the cook,and we were NOT let down. I floated all day on her french toast recipe and am SO glad she shared it with me!
Provided by 'Ria Murphy
Categories Other Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- 1. in a mixing bowl add all ingerdients except butter and bread. Mix well!
- 2. In a medium hot skillet melt half the butter, just as it is beginning to brown, dip your bread in your egg mixture and drop into pan. (non stick is best)
- 3. when french toast is golden brown on one side, flip and cook til golden on the other side.
- 4. warmed (in the microwave) powdered sugar and Grand mariner (thin icing) makes a GREAT "syrup" for this. And the hint of orange from the Grand Mariner is PERFECT.
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