Baked French Toast with Home Style Syrup Recipe

5 3 4
Baked French Toast with Home Style Syrup Recipe
Baked French Toast with Home Style Syrup Recipe photo by Taste of Home
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Baked French Toast with Home Style Syrup Recipe

Read Reviews
5 3 4
Publisher Photo
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
Featured In: Homemade Syrup Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 large eggs, lightly beaten
  • 1 cup whole 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
  • SYRUP:
  • 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

Directions

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.
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.
Serve over warm French toast. Yield: 6-8 servings.
Originally published as Baked French Toast with Home Style Syrup in Cookin' Up Country Breakfasts Cookbook 1994, p41

Nutritional Facts

2 each: 416 calories, 7g fat (3g saturated fat), 120mg cholesterol, 610mg sodium, 82g carbohydrate (55g sugars, 1g fiber), 8g protein.

  • 4 large eggs, lightly beaten
  • 1 cup whole 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
  • SYRUP:
  • 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.
Originally published as Baked French Toast with Home Style Syrup in Cookin' Up Country Breakfasts Cookbook 1994, p41

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Reviews forBaked French Toast with Home Style Syrup

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ina228 User ID: 2600381 17993
Reviewed Sep. 20, 2011

"easy, and delicious. I used cinnabon bread. Liked by all."

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teachnmom User ID: 5728697 202008
Reviewed Feb. 8, 2011

"Everyone loved it and asked for it again! With my big family, that is rare!"

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b ducaine User ID: 2222317 42589
Reviewed Dec. 25, 2007

"I made this for our families Christmas Eve gathering. All wanted the recipe when they saw how easy it was. Tasted great!!!"

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