Christmas is nearly here. I work Christmas Eve so we don't plan anything extra that night but the whole week will be filled with goodies. Christmas morning I may try a yummy french toast recipe. We'll see how it goes over....
Monday: Baked Potato Casserole
Wednesday: Chicken and Rice Soup
Thursday: Navajoo Tacos using leftover roast- shredded
Friday: Taco casserole
Saturday: MERRY CHRISTMAS!! Baked Caramel French Toast.
Baked Caramel French Toast
from Pillsbury Annual Recipes 2008
1 cup packed brown sugar
6 Tbs butter or margarine
1/3 cup heavy whipping cream
1 Tbs light corn syrup
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
8 slices French Toast
Spray 9x13 dish with cooking spray. In saucepan mix topping ingredients. Cook over medium heat, stiring constantly, until smooth. Do not boil. Spread topping in baking dish.
In shallow bowl, beat eggs with a fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate overnight.
When ready: bake at 400 20-25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes.
Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.