Baked Victorian French Toast
- 1 c. packed brown sugar
- 1/3 c. margarine
- 2 Tbsp. light corn syrup
- 1 inch slices French bread (enough to cover bottom of pan)
- 5 eggs
- 1 1/2 c. milk
- 1 tsp. cinnamon
- Fresh fruit (strawberries, bananas, peaches, etc.- sliced)
- Powdered sugar, whipped cream or maple syrup
- Cook brown sugar, margarine and light corn syrup in a small saucepan, just until margarine is melted. Pour mixture into 13X9 pan. Arrange bread slices in a single layer, but snugly packed on top of caramel syrup. In medium bowl mix, eggs, milk, cinnamon until well blended. Pour over bread in baking dish. Cover and refrigerate overnight. Remove cover. Bake at 350 degrees for 30 minutes. or until center appears set and top is slightly brown. Let stand about 10 minutes before serving. Serve two slices on plate topped with fresh fruit and whipped cream or powdered sugar.
brown sugar, margarine, light corn syrup, bread, eggs, milk, cinnamon, fresh fruit, powdered sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=103888 (may not work)