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| Now THIS is good! |
French Toast
1 loaf Kneaders Chunky Cinnamon Bread, cut in 8 slices (they will be thick)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter, cut into pieces
Preheat oven to 350 degrees. Butter 9x13 glass baking dish generously. Place bread flat in the baking dish (We could only actually fit 6, so we put the other 2 in an 8x8 dish). Mix all remaining ingredients, except for the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate overnight or at least 1 hour. Bake for 45-50 minutes.
Kneader's Caramel Syrup
1 cup brown sugar
1 cup heavy whipping cream or buttermilk
1 cup light Karo syrup
Blend together and heat on stove-top until sugar is smooth. Serve warm.
(This is to DIE for. I plan on making it anytime we have French toast, pancakes, or waffles. It is even great on ice cream!)
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| This shows the caramel sauce warmed up! |
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