Barclay Cottage Oven Baked French Toast
Total preparation time: 1 hr
Serves: 8Ingredients:
- 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)
Steps:
- 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.
- 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
- 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)
- 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