Baked French Toast Extravaganza

This year we were invited to join our family for a night in the Manning Park Cabins, a favorite for all of us, seeing it was my birthday.  I was not to bring any food...but on the other hand, could I bring their  favorite chicken noodle soup and I quickly volunteered to bring my french toast recipe. Isn't that just what we do on ski vacations?  We made sure the right foods came along and that everyone had a wonderful time.

Baked French Toast

• 1 loaf Italian Style Bread (16 oz)  1 inch thick
•  8 large eggs
•  2 cups whip cream
• 1 cup milk
•   2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4  teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg
•  Dash salt
• Maple syrup

Instructions

1. Lay bread into buttered 9x13 pan.
2.  Arrange bread in 2 rows overlapping the slices.
3. Mix eggs until frothy, add whip cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
4.  Beat with rotary beater until well blended.
5. Pour mixture over bread slices making sure it’s covered evenly.
6.  Cover with foil and refrigerate overnight.
7. It may feel like a lot of liquid for this bake, but it really fluffs up and gives that extra texture. 
8. Next day; preheat oven to 350 degrees
9. Prepare caramel sauce (below) and pour over bread mixture prior to baking.
10. Cook for 50 minutes.

Caramel Sauce

• 1/2  cup butter 
•  1/2 cup packed light brown sugar
• 1/2 cup chopped nuts (walnuts, pecan )
• 1 Tbsp. light corn syrup
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg

Instructions

1.  Melt butter in the sauce pan.
2.  Add sugar and spices and ingredients to butter mixture and blend well.
3.  Pour over french toast prior to baking.
4. Sprinkle nuts on top.
5. Add any of your favorite sauces or fresh fruits with a dollop of whipping cream.

Boys can be so honest...my grandson said, "I'm not really a French toast person, but this is the best I've ever had."  The smile tells you everything. And don't forget the bacon!

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