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Monday, March 21, 2016

Maple French Toast

Mah, oh mah! How I love French Toast! If one recipe’s great, two are even better! Another follows immediately after this post. This overnight make-ahead recipe is easy to rustle up in the morning. 


Maple French Toast:

One soft white baguette, in six 1/2-in. (1.3 cm) slices
3 eggs
1/2 c. (125 mL) maple syrup
1.2 c. (125 mL) milk
1/2 tsp. (2.5 mL) vanilla extract
1/4 tsp. (1.25 mL) salt
2 tbsp. (30 mL) butter

Place bread in a single layer in a 13x9 in. (33x23 cm) baking dish. Beat together eggs, maple syrup, milk, vanilla, and salt. Pour over bread. Cover and refrigerate 3 hr. or overnight. In large skillet, melt butter over medium heat. Add slices of bread, browning on both sides. Serve hot, with extra butter and warm maple syrup on the side. Serves 3.

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