View Full Version : Fench Toast Casserole With Cinnamon Bread

November 11th, 2008, 12:46 AM
Fench Toast Casserole With Cinnamon Bread

1 cup packed brown sugar
1/2 cup butter
2 tbsp.light-colored corn syrup
1 1-pound loaf unsliced cinnamon bread,sliced 1 inch thick
8 eggs,lightly beaten
3 cups half-and- half or light cream
2 tsp.vanilla
1/2 tsp.salt
1 liqueur

In a medium saucepan,combine brown sugar,butter,and corn syrup,cook and stir over medium heat,until mixture comes to a boil.Boil for 1 minute.Pour into a 3-quart rectangular baking dish.

Arrange bread slices on top of brown sugar mixture.In a large bowl,whisk
together eggs,half and half,vanilla,and salt,pour over bread slices.cover
and chill for 4 to 24 hours.

Preheat oven to 350 degrees.Let baking dish stand at room temperature while oven preheats. Bake for 40 to 45 minutes or until top is brown and puffed and a knife insereted near the center comes out clean. Let stand for 15 minutes before serving. Drizzle with orange liqueur.

Makes 8 servings.