Recipe - Baked Overnight French Toast

One fourth cup Butter; room temperature
12 sl (3/4inch) french bread
6 Eggs
1 One half cup Milk
One fourth cup Sugar
2 tablespoon Maple syrup
1 teaspoon Vanilla
One half teaspoon Salt
Powdered sugar

MAPLEWALNUT SYRUP
2 cup Maple syrup
1 cup Chopped walnuts; toasted

From: Glenn/Sharon Gorman Ranger@Halcyon.com

Date: Tue, 13 Sep 1994 16:18:05 0400 (EDT)
Spread butter over bottom of heavy large baking pan with 1 inch sides.
Arrange bread cut or sliced up in pan. In large bowl beat eggs, milk, sugar, syrup,
vanilla and salt to blend. Pour mixture over bread. Turn bread slices to
coat. Cover with plastic and refrigerate overnight. Preheat oven to 400
degrees. Bake French bread 10 minutes. Turn bread over and continue
baking until just golden, about 4 minutes longer. Transfer cooked toast to
plates and sprinkle with powdered sugar. Serve at once passing MapleWalnut
syrup separately. Serves 6.

MapleWalnut Syrup: Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve hot. Makes 3 cups.

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/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.