Page 108 - 2016TOHCookbook
P. 108
Baked French Toast
Wiesman Family | NEEDHAM, MA
“This is delicious, very easy and a great brunch recipe for a crowd. I make it the night before and bake it in the morning, my guests think I have been cooking all morning!” LAURA WIESMAN
INGREDIENTS
Serves 8 to 10
3⁄4 cup (12 tablespoons) unsalted butter, melted 1⁄2 cup packed light brown sugar
1 1⁄2 teaspoons ground cinnamon
1 loaf white bread
6 large eggs
2 cups milk
1 teaspoon vanilla extract Maple syrup
PREPARATION
1. Preheat oven to 350°F.
2. In a 9- by 13-inch baking dish, combine the butter, sugar and cinnamon. Arrange two layers of bread slices in the baking dish. In a bowl, whisk together the eggs, milk and vanilla. Pour the egg mixture over the bread. At this point, the French toast can be covered and refrigerated overnight, or baked immediately.
3. Bake until puffed and golden, 30 to 40 minutes. Turn on the broiler. Drizzle the French toast with maple syrup and broil until the top is browned,
1 to 3 minutes.
PAGE 96 | UMASS DINING
