This year we were invited to join our family for a night in the Manning Park Cabins, a favorite for all of us, seeing it was my birthday. I was not to bring any food...but on the other hand, could I bring their favorite chicken noodle soup and I quickly volunteered to bring my french toast recipe. Isn't that just what we do on ski vacations? We made sure the right foods came along and that everyone had a wonderful time.
Baked French Toast
- 1 loaf Italian Style Bread (16 oz) 1 inch thick
- 8 large eggs
- 2 cups whip cream
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Maple syrup
- Lay bread into buttered 9x13 pan.
- Arrange bread in 2 rows overlapping the slices.
- Mix eggs until frothy, add whip cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
- Beat with rotary beater until well blended.
- Pour mixture over bread slices making sure it’s covered evenly.
- Cover with foil and refrigerate overnight.
- It may feel like a lot of liquid for this bake, but it really fluffs up and gives that extra texture.
- Next day; preheat oven to 350 degrees
- Prepare caramel sauce (below) and pour over bread mixture prior to baking.
- Cook for 50 minutes.
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1/2 cup chopped nuts (walnuts, pecan )
- 1 Tbsp. light corn syrup
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- Melt butter in the sauce pan.
- Add sugar and spices and ingredients to butter mixture and blend well.
- Pour over french toast prior to baking.
- Sprinkle nuts on top.
- Add any of your favorite sauces or fresh fruits with a dollop of whipping cream.
Boys can be so honest...my grandson said, "I'm not really a French toast person, but this is the best I've ever had." The smile tells you everything. And don't forget the bacon!