1/4 c Butter
1/2 c Light corn syrup
1 c Brown sugar
16 oz Loaf French bread
1 1/2 c Eggs; or egg substitute
2 1/2 c Milk; or lowfat milk
1/3 c Sugar
1 tb Cinnamon
1/2 tb Ground allspice
1 tb Vanilla
Before preparing the french toast mixture, melt butter & syrup in a
small sauce pan. Then stir in brown sugar and bring to a rolling
boil. Let boil for 2 minutes. Then remove from heat and stir. It
should be a thick syrup. While the caramel is hot, pour into your
baking pan and chill in refrigerator for 10 to 20 minutes or until
set.
Thick slice bread into 8 slices, arrange in pan.
Blend last 6 ingredients. Pour over bread. Cover and refrigerate
overnight. Preheat oven to 350 F; bake 45 minutes or until set in
middle.
When serving this treat, flip pieces over onto the plate so the melted
caramel sauce drips down all over your french toast. And since it
already has its own syrup, you could top with fresh fruit and a
dollop of low fat yogurt instead (recipe's original suggestion, which
M does NOT endorse).
Recipe by Beazley House Bed and Breakfast Inn, Napa, CA
