Showing posts with label Orlando. Show all posts
Showing posts with label Orlando. Show all posts

Sunday, July 21, 2013

Overnight Baked French Toast

I planned to make this glorious brown-sugar crusted rich, eggy Overnight Baked French Toast for this morning, but ended up having to make it three days earlier...only having to freeze most of it along with the berries!
I was so thrilled to find this awesome recipe in the Good Housekeeping Cookbook 125th Anniversary edition, which I rented from the local library and I'm so tempted to buy this book. I do have an older copy from 1986 which also has great recipes but no photos, only drawing illustrations. I got a pleasant surprise invite from my daughter and hubby to join them for the weekend in Orlando. Lora, for her Food and Wine Conference, and Fabrizio for his cooking demonstration at the Culinary Institute...so, I was with my sweet grandchildren enjoying fun stuff at the hotel. It was raining all weekend long, even in Orlando, Florida but it's always nice to get away for the weekend!

If you visit Orlando and wish to stay at a nice hotel...about 20 minutes by car, or bus (which is FREE) to go to Disney World.... I highly recommend the Shingle Creek Hotel

Overnight Baked French Toast
 from: The Good Housekeeping Cookbook

12 slices firm white bread
6 large eggs
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch salt
1/2 cup packed brown sugar
4 tablespoon butter or margarine, softened
1 tablespoon maple syrup

Arrange bread slices in four stacks in 8-inch square baking dish.

In a blender, combine eggs, milk, vanilla, cinnamon, nutmeg, and salt and blend until mixture is smooth. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncovered bread. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. In small bowl, stir brown sugar, butter, and maple syrup until combined. Spread evenly over each stack of bread. Bake until knife inserted 1 inch from center comes out clean, about 1 hour. Let stand 15 minutes before serving.

To serve, cut each stack diagonally in half. Makes 8 servings.

Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
                 Thursday Favorite Things @ Katherines Corner