Recipe: Overnight French Toast

Overnight French Toast
3 eggs
cup milk
2 tablespoons sugar
1 tablespoon Frangelica liqueur
1 teaspoon vanilla extract
teaspoon baking powder
teaspoon nutmeg
teaspoon cinnamon
8 slices French bread, sliced 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
cup honey
cup water
teaspoon cinnamon
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 cups