29 March 2012
New Orleans Baked French Toast..
A tid bit of history on "French" Toast. It can be traced as far back as ancient Rome, A method of taking stale bread and rehydrating it with liquid. The American breakfast known as "French" toast seems to have come from New Orleans, where it was a popular breakfast dish known as pain perdu (lost bread).
3/4 c of Dark Brown Sugar
1/2 c. of butter (unsalted)
2 T. of light Corn syrup
1 loaf of old or fresh bread.. I used fresh cut it thick as you like.
5 large eggs
1 1/2 c. of whole milk ( i used 1c .of 2% and 1/2 of half and half) we don't drink whole milk
1 t. of vanilla
1. Lightly butter a 13x9x2 inch baking casserole.
2.In a saucepan, stir the brown sugar, butter, and corn syrup over medium heat until the sugar and butter melt, and the mixture is syrupy but does not caramelize, about 4 min
3. Pour the melted mix over the surface of the baking casserole. Arrange the bread slices in the syrup. In a bowl, whisk the eggs, milk, and vanilla to blend. Pour the egg mix over the bread slices. Cover with plastic wrap and refrigerate over night.
4. Remove the casserole from freig. 30 min before baking. Uncover and bake until the bread sliced puff and the liquid around the sides are bubbling, about 30 mins on 350.. Serve hot.
First this was a major hit with the family. I will be making this again and soon..In the past when ever I have had "French" toast I would always but syrup or powdered sugar on it, but this is sweet enough you DON'T need it..
laying in the slices on top of the brown sugar mix.
Posted by Arica Griner at 11:27 AM