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Title: Re: ISO: Oven French Toast
Posted By: Joy
Date: May 1st 1998
Board: TKL Cooking Club

Overnight French Toast
Serving Size : 4

Overnight French Toast

3 eggs
1/2 cup milk
2 tablespoons sugar
1 tablespoon Frangelica liqueur
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
8 slices French bread, sliced 3/4 inch thick (I prefer Pepperidge Farm French Bread)
1 cup Kellog's Bran Flakes
1 cup fresh sliced peaches
1 cup fresh berries (mixed)
Confectioners sugar
Homemade cinnamon syrup (recipe below)

In bowl, combine eggs, milk, sugar, Frangelica, vanilla extract, baking powder, nutmeg and cinnamon.

Thoroughly mix ingredients. Dip bread slices, coating both sides and place on rimmed cookie sheet. Pour remaining batter over bread. Crush bran flakes by hand covering top of bread. Wrap and soak overnight.

Cook on griddle medium heat with butter. Cook side without bran flakes downside first. (This allows for a better presentation when product is served.) Garnish bread with powdered sugar, followed by fresh peaches and berries. Serve with homemade syrup.

Cinnamon Syrup:

1 cup sugar
1/2 cup honey
1/4 cup water
1/2 teaspoon cinnamon
1/2 cup whipping cream

In a saucepan combine, sugar, honey, water and cinnamon. Stir ingredients together while bringing to a boil over medium heat. Boil 2 minutes. Remove from heat and stir in ceam. Allow to cool for 30 minutes. As it cools the syrup will thicken. Serve warm over French toast. This syrup may be refrigerated up to 6 weeks. It
may also be served over a side dish of fresh fruit.

Yield: 1 1/2 cups

Happy Cooking,

Betsy
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