Baked French Toast

Sometimes I really miss the days when Derek and I lived in Oregon away from family.  In that situation we made some of the best friends we’ve ever had and they became like family for the time we lived there.  We were always having Sunday dinner with these people.  We would get together for holidays if we weren’t going home.  And one conference morning the Fishers invited us over for breakfast and to watch the morning session of General Conference.  Morgan made the most delectable baked French Toast and I begged for her recipe after.  I think it originally came from a cooking light magazine.  I’m not sure that even with all these somewhat healthy choices these could be considered “lite” and I usually omit all those suggestions and go for the full fat version.  Why not?  This is a delicious version of french toast that makes its own syrup and can be made the night before and then easily popped in the oven in the morning, and it’s soooo good.

BAKED FRENCH TOAST

Ingredients

  • 2/3 C packed brown sugar
  • 2 Tbsp butter
  • 2 Tbsp dark corn syrup
  • cooking spray
  • 1 1/2 C milk
  • 4 eggs (or 2 eggs and 1/2 C egg substitute)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/8 tsp grated orange rind (or I usually just grate the whole orange and toss it in)
  • Six 1 1/2 inch thick slices of french bread (I usually just use as many slices as will fit in a 9 x 13 pan which is about 8)
  • Frozen whipped topping (or real whipped cream made from whipping cream, or the stuff from a can)
  • Pecans, chopped and toasted

Directions:

  1. Combine brown sugar, butter, and dark corn syrup in small sauce pan.
  2. Heat, stirring constantly over medium heat until bubbly and sugar dissolves (about 5 minutes)
  3. Spray a 9 x 13 baking pan.  Pour sugar mixture into bottom of pan and spread evenly.
  4. Set aside and let cool completely.
  5. Combine milk. eggs, vanilla, salt, and orange rind.  Whisk to combine.
  6. Dip slices of bread in milk mixture and arrange in pan.
  7. Pour remaining egg mixture over the bread.
  8. Cover and refrigerate over night.
  9. Bake at 350 degrees until lightly browned (about 30 minutes)
  10. Serve with whipped cream and pecans.
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