Overnight French Toast

Categories: None

Serves: 1 Servings

Ingredients:

1/4 c (1/2 stick) butter; room
-temperature
12 3/4 Inch-thick French bread
-slices
6 Eggs
1 1/2 c Milk
1/4 c Sugar
2 tb Maple syrup
1 ts Vanilla
1/2 ts Salt
Powdered sugar

Instructions:
-----------------------------MAPLE-WALNUT SYRUP-----------------------------
2 c Maple syrup
1 c Chopped walnuts; toasted

Freedom from the skillet is a big benefit of this baked version of the
classic.

For French Toast: Spread butter over bottom of heavy large baking pan with
1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar,
syrup, vanilla and salt to blend in large bowl. Pour mixture over bread.
Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and
continue baking until just golden, about 4 minutes longer. Transfer cooked
toast to plates and sprinkle with powdered sugar. Serve immediately,
passing Maple-Walnut Syrup separaretly.

MAPLE-WALNUT SYRUP: Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve syrup hot. Makes about 3 cups.

6 Servings

Bon Appétit July 1992 Marilou Robinson: Portland, Oregon

Posted to recipelu-digest by Sandy on Mar 05, 1998

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