Feast after Fasting!

September 26, 2012

In How I love brunch!, I alluded to this unbelievable french toast recipe I have. Special thanks to Rachel Thompson for enlightening me to this one! In honor of Wednesday evening where some of my fellow Jews will be breaking the fast they will have completed to atone for their sins, I am resorting to some of my best recipes. I have been baking for over a week and have a long menu of delectables designed for those who have sacrificed food and liquids for almost 24 hours.

Sadly for Adam, this year he will be the only one participating in this fast (given that I’m pregnant). Fortunately for Adam, he will not have to deal with the wrath of an unfed, un-coffee drunken wife who has no choice but to still feed children throughout the day. I have a feeling, given the option, he would choose to be the lone ranger fasting on this holiday.

Anyway, here are the details…

Overnight Caramel French Toast
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 cup packed light brown sugar
  • ½ cup light-colored corn syrup
  • ¼ cup butter
  • Cooking spray
  • 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
  • 2½ cups 1% low-fat milk (I use almond milk)
  • 1 tablespoon all-purpose flour
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
  2. Arrange bread slices in a single layer over syrup in dish.
  3. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
  6. Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

 

This recipe is honestly fool proof. There’s not a person in the world who doesn’t like it, except my wonderful daughter who was unwilling to try it last time. That’s a whole different story though! I have high hopes with enough coercion and peer pressure, she too will fall for it this time 🙂

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