The Greenfield Inn
Vic's Decadent French Toast: Breakfast-Brunch
About 1/2 cup sour cream
1 1/2 cups strawberries, hulled, or1 pkg. frozen strawberries
2 tablespoons corn syrup
1 cup firmly packed brown sugar
5 tablespoons margarine or butter
16 slices of inexpensive wheat bread, crusts removed
1 1/2 cups milk
1 teaspoon vanilla extract
Combine corn syrup, brown sugar, and margarine in a small heavy saucepan and heat, stirring, until bubbly. Pour syrup mixture into a 9x13 inch pan. Nestle the bread slices into the syrup, making two layers. Mix together eggs, milk, and vanilla and pour over the bread.
Cover pan and refrigerate overnight. The next morning remove the pan from the refrigerator and discard the cover. Place pan in a preheated 350 degree oven and baked 45 minutes.
To serve, loosen the edges of the bread from the pan sides with the blade of a knife or a thin-bladed spatula. Invert the pan onto a serving plate do that the caramelized portion of the French toast is on top. Divide into serving portions and top each serving with a tablespoon of sour cream and some strawberries. Serve immediately.