Baked Victorian French Toast

Rating:

(10 votes) 3 10

My boss made this for Christmas brunch a couple years ago and I serve it every Christmas morning for my neighbors to gather at my home for brunch.

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Ingredients

  • 1 C. packed brown sugar
  • 1/2 C. butter or margarine
  • 2 Tbs. light corn syrup (karo)
  • 3/4 inch slices of french bread
  • 5 eggs
  • 1 1/2 C. milk
  • 1 tsp. cinnamon

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Directions

In a small sauce pan cook and stir sugar, syrup and butter until butter is melted. Pour brown sugar mixture into an ungreased 12x7 1/2x2-inch baking dish. Arrange bread slices in a single layer on top of brown sugar mixture. If necessary, cut bread to fit into dish (may need more than six slices of bread, snuggly fit in dish), set dish aside.In medium bowl beat eggs, add milk and cinnamon. Pour egg mixture over bread in baking dish. Cover and refrigerate 2 to 24 hours.Remove cover, bake at 350 degrees for 30-35 minutes or until the center is set and the top is lightly browned. Let stand about 10 minutes before serving. If desired top with fruit or powder sugar. 

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