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Goose N Berry Inn Baked French Toast

User Rating 4.5 Star Rating (4 Reviews)

By

Goose N Berry Inn Baked French Toast
Innkeeper Donna Smith
The Goose N Berry Inn
Manahawkin, New Jersey

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups light brown sugar
  • 1 stick butter or margarine
  • 4 tablespoons flavoring of choice: vanilla, hazelnut, almond, etc.
  • 4 eggs
  • 1 3/4 cups milk
  • 1 loaf Italian or French Bread cut into 1 inch thick slices
  • cinnamon to taste

Preparation:

Preheat over to 375 degrees Farenheit.

Place brown sugar into 13 x 8 inch baking dish.

Melt butter or margarine in microwave.

Blend brown sugar, melted butter and 2 tablespoons flavoring until it makes a glaze in bottom of baking dish.

Whisk eggs, milk and remaining flavoring in a shallow bowl until well blended.

Dip each bread slice into egg mixture, soaking both sides.

Set bread on top of brown sugar mixture in baking dish.

Sprinkle evenly with cinnamon to taste. (At this point you can refrigerate or freeze).

Bake 20 to 25 minutes or until golden brown.

Flip each slice of bread over so glazed side is up.

Serve hot. Serves 6.

User Reviews

Reviews for this section have been closed.

 4 out of 5
I had a craving..., Member Jam0026

And when a woman has a craving for French Toast (or any other baked good, for that matter) THE ONLY solution is to get to stirring, melting, dipping, and baking in her kitchen! Lord have mercy, this was DELICIOUS. Just a few things...I flavored my butter/sugar glaze with rum flavoring (ARRGH!), then forgot (actually I ran out and then forgot that I wanted to substitute vanilla) to add the rum flavoring to the milk/egg mixture. Still tasted great. I cut my French bread loaf into one-inch slices, and then soaked the little slices in the milk/egg mixture, but two things happened. First, I didn't have enough space for about half of the loaf in my 9x13 pan, and second I didn't have enough milk/egg mixture to soak all the slices in. I was going to add a second layer of bread to the dish and make more milk/egg mixture, but decided to leave it as a single layer. Hmmm, maybe my loaf of bread was larger than normal? Not sure, still - great results. And even though I skimped on the bread, the butter/sugar/rum glaze was still perfectly coated to the bread - flip over and serve. BRAVO! Will make again ;) 4 stars for my bread situation.

5 out of 5 people found this helpful.

See all 4 reviews

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