Baked French Toast
2 Tbls Corn Syrup
1 c brown sugar
5 Tbls butter
16 slices cinnamon bread (or enough to make 2 layers)
7 eggs
1 ½ c milk
1 Tbls vanilla
Pecans
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In a heavy saucepan combine corn syrup, sugar and butter. Heat stirring constantly until bubbly.
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Pour syrup into buttered 9x13 pan. If using pecans sprinkle them into pan also. Nestle the bread slices into syrup, making 2 overlapping layers. Cut the bread to fit as needed. Sprinkle with more pecans if desired.
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In a large bowl mix eggs, milk and vanilla together. Pour over the bread covering well. Cover and refrigerate overnight.
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Bake in a 350°F degree oven for about 45 minutes. It should be golden in color and egg mixture set.
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To serve, loosen edges and cut into 2 inch squares. If desired, invert the squares onto plate so that caramel is now on top.
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Top with sour cream (greek yogurt), berries or fruit sauce.
Fruit sauce:
8 oz frozen fruit (mixed berries)
water
1 Tbls Honey
1/8 tsp salt
½ c sugar (or to taste)
In saucepan place fruit and ¼ c water. Heat until for tender. Smash fruit slightly , add honey and salt. Add sugar and stir to disolve.