Barclay Cottage Bed and Breakfast

Barclay Cottage Oven Baked French Toast: Breakfast-Brunch

Servings: 8

Prep time:1 hr

Ingredients:

• 

  1 dozen Large Eggs

• 

  1 1/2 cups Whole milk

• 

  1 1/2 teaspoons Vanilla

• 

  1 1/4 teaspoons Butterscotch Pudding Mix

• 

  1 cup Light Brown Sugar

• 

  1/4 lb Butter

• 

  3 tablespoons Real Maple Syrup

• 

  1/2 teaspoon cinnamon

• 

  1 pinch nutmeg

• 

  1 Granny Smith Apple (optional)

• 

  1 Italian French or Portugese Bread

• 

  2 cups Real Maple Syrup

• 

  1 sliced banana (optional)

• 

  1 handful pecans (optional)

Step 1:

Slice diagonally into 3/4-1 inch thick slices one loaf Italian, French, Portugese or similar bread (16 slices for 8 people not incl ends) Beat together eggs, milk, vanilla, and pudding mix and pour into large baking sheet.Place bread slices in egg mixture soaking both sides until fully absorbed.

Step 2:

Transfer bread slices to greased 9"x13" pan so they overlap each other slightly. (optionally place thinly sliced apple between bread slices) Melt together in small pan: brown sugar; butter; 2 tbsp maple syrup; cinnamon and nutmeg and pour evenly over bread (and apple) slices. Refrigerate overnight

Step 3:

In morning bake uncovered at 375 degrees for 45 minutes. Heat 2 cups maple syrup (optionally, if not using apple slices, add 2-3 banana slices/serving and 2-3 pecans/serving to pan while heating syrup)

Step 4:

Arrange 2 slices of French toast (w/apples) on plate together with bacon or sausage and garnish of twisted orange slices. Drizzle maple syrup (w/banana and pecans if not serving w/apple slices)over top and serve