Baked French Toast with Home Style Syrup Recipe
This variation of typical French toast is both simple to prepare and delicious. And the homemade syrup has more flavor than bottled pancake syrup ever could. I hope you like them both! —Deloris Asmus, Waseca, Minnesota
- 4 eggs, lightly beaten
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 12 slices day-old French bread (1/2 inch thick)
- 1-1/4 cups crushed cornflakes
- 1 to 2 tablespoons butter
- 1-1/2 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1 can (5 ounces) evaporated milk
- 1/2 teaspoon butter flavoring
- 1/2 teaspoon almond extract
- 1. In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well-greased baking sheet. Dot each slice with butter. Bake at 450° for 10-12 minutes or until golden brown.
- 2. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings.
- 3. Serve over warm French toast. Yield: 6-8 servings.
1 serving (2 each) equals 416 calories, 7 g fat (3 g saturated fat), 120 mg cholesterol, 610 mg sodium, 82 g carbohydrate, 1 g fiber, 8 g protein.
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