Decadent French Toast
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | tablespoons |
butter
|
|
| 3 | cups |
brown sugar
|
*
|
| 6 | tablespoons |
dark karo
|
* |
| 1 ½ | cups |
milk
|
|
| 15 | each |
eggs
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 1 | x |
french bread
|
*
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
pecans
chopped |
*
|
| 1 | x |
strawberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | ml |
butter
|
|
| 7.1E+2 | ml |
brown sugar
|
*
|
| 9E+1 | ml |
dark karo
|
* |
| 355 | ml |
milk
|
|
| 15 | each |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | x |
french bread
|
*
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
pecans
chopped |
*
|
| 1 | x |
strawberries
|
*
|
Directions
Cook corn syrup, butter, and brown sugar until bubbly.
Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture.
Arrange 2 inch slices of french bread over the mixture.
Beat together eggs, milk, and vanilla.
Pour over the bread and refrigerate overnight.
Bake at 350℉ (180℃) for 45 min.
and invert! Serve with cream and strawberries. A nonstick pan makes life easier.
Watch closely, you don't want it to get too brown.
Can be made the night before.
