Sunday, April 01, 2007

Company French Toast

Here's my recipe for "Company French Toast" (aka "Overnight French Toast")...

6 eggs
1 & 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons corn syrup
ground cinnamon, to your taste (we like a lot of it)

Mix above together well.

Take 1 loaf (about 1 pound) of French bread and slice it into thick slices. I usually go about an inch or so.

Spray oil on the bottom and sides of a 9x13 inch cake pan or any kind of dish that strikes your fancy of about the same size. Pour some of the egg mixture into the bottom, just enough to coat the bottom of the pan. Arrange the bread slices in the pan so there's one layer. Feel free to cut them to fit. Or squish them to fit. It's like a bread mosaic, so have fun with it! Once your mosaic masterpiece is finished, pour the rest of the egg goo all over the top of it. Make sure you coat the tops of all the bread slices. The egg mixture won't cover the slices, or maybe it will, depending upon your artwork. Doesn't matter. Cover the dish and put in the fridge... if you're making this for breakfast, leave it in overnight, if you're making this for dinner, prepare in the morning and leave it in there all day. You'll want at least 4 or 5 hours, minimum. This ain't a dish you'll decide to make at the last minute... this here's a plan-ahead thing.

Take the dish out of your cold fridge about 1/2 hour or so before you plan to bake it. Preheat your oven to 350 degrees F. Uncover the pan and bake for about 45 minutes. Serve with maple syrup... and enjoy!

The recipe I found on the 'net called for the corn syrup, brown sugar and butter to be heated in a saucepan - not mixed in with the eggs, but rather to become the bottom layer of the dish. I also like to add cinnamon to that, and some pecans for Kev. The only thing is this bottom layer can become kinda hard, like sticky taffy. My family prefers the all-together version, as I described above.

Here's a photo of what it looks like if you have too much wine* before serving dinner and leave it in the oven a bit too long...

Our friends John & Canice, and Molly, Mikayla, Jack & Noah came out for a visit yesterday, and I made breakfast-for-dinner. (Hi Canice!) It was wonderful to see them all again. These are 4 of the best kids you would want to visit your home. They're all adorable, & they're so well behaved. Kudos to John & Canice! I can't believe I didn't take any photos last night. *sigh*

John brought a bunch of different, unusual kinds of beer, and he and Kev had their own little beer tasting party. Methinks Kev had plenty, since it's mid-morning and he is still in bed! 'Course, it may not be due to the beer, but to the kazillion strange hours he's had to work lately... my poor Kev is in need of a good sleep. And deserving of.

*Pinot grigio & orange juice go together pretty well, by the way... not quite as festive as a mimosa, but A-OK in my book. And I'm lovin' the Fish Eye Pinot. Yum.

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