FRENCH TOAST CASSEROLE
1 1/2 stick butter
1 1/2 c. brown sugar
1 1/2 tsp. cinnamon
1 loaf Pepperidge Farm bread white (1 lb.)
6 eggs
2 c. milk
Maple syrup
Use a 9x12 inch dish. Melt 1 1/2 stick of butter and add 1 1/2 cups brown sugar, 1 1/2 teaspoons of cinnamon; make a paste and spread over bottom of dish.
Use only white Pepperidge Farm bread (this recipe will take a 1 lb. loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces.
Beat 6 eggs and add 2 cups milk. Pour over top. Cover and refrigerate. Bake 25-30 minutes at 350 degrees. Drizzle maple syrup on top and run under broiler until brown and bubbly.
Showing posts with label french toast. Show all posts
Showing posts with label french toast. Show all posts
Monday, December 21, 2009
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