To Die for French Toast

May 6, 2012

It's a cool Sunday morning here in small town Saskatchewan, and it looks like rain.

Yesterday we managed to finish all of our spring yard work (thanks to the mother-in-law), and we are sure feeling it today. Daniel is still sleeping and I'm so sleepy this morning I haven't managed to do much except this post and make breakfast for myself. Of course it helps when you already made it the night before and all you have to do is bake it!

My Mother-in-law has been  praising about this recipe for months, and I finally decided to give it a try. I had some Red River Bread I made last weekend and if it wasn't used this weekend it was going to go bad. And of course I added cinnamon and about 1/4 cup raisins to it. Whats french toast without cinnamon!
To Die for French Toast

by Renee Pihowich
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake breakfast

Ingredients (4-6 servings)
  • 1/2 cup brown sugar
  • 1/4 cup margarine
  • 1 tbsp maple syrup
  • 1 apple, peeled and sliced
  • 1/2 load french bread, raisin cinnamon bread, or whatever you have on hand
  • 2 eggs, plus 1 egg white
  • 3/4 cup milk
  • 1/2 tsp vanilla
Boil together the brown sugar, margarine and syrup until its a bit syrupy.
Pour into a greased bread pan and spread. Cover with sliced apples, and then bread cubes.
Beat together the eggs, milk and vanilla and pour over bread.
Cover and refrigerate overnight.
Bake in the morning, uncovered at 350F for 45 minutes.
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