1 cup corn syrup
1 cup brown sugar, packed
1 cup butter
12 slices raisin bread
6 eggs
2 cups milk
1 tsp. vanilla extract
Bring corn syrup, brown sugar and butter to a boil in a saucepan over medium heat; boil for 5 minutes. Pour into greased 13x9 baking pan. Layer half the bread slices on the mixture; top with remaining bread slices and set aside. Beat eggs, milk and vanilla together; pour over bread. Cover with aluminum foil; refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve with remaining glaze as syrup. Makes 12 servings.
From Gooseberry Creek Jolly Holidays cookbook.
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1 comment:
Visiting from SITS. I thought I made good French toast but this sounds yummy! Never would have thought to use raisin bread.
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