Baked French Toast

1/2 cup butter
2 T white corn syrup
1 cup brown sugar
Texas toast or French Bread cut 1 1/2 inches thick
5 eggs
1 cup Carnation Condensed Milk
tsp vanilla
1/4 tsp salt

Boil together butter, corn syrup and brown sugar for one minute
Grease 9 X 13 pan
Put carmel mixture in bottom
Lay bread close together on top of mixture
Beat eggs, milk, vanilla and salt together and pour over bread
Cover and refrigerate overnight
Bake at 350 degrees for 45 minutes
Before serving, flip bread over to carmel side.

This post is from old Yahoo! files....

ZIPLOC OMELETS

This works great !!! Good when you're alone or when all your family is together.Best feature is that no one has to wait for their special omelet !!!Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

- Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them.

- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

- Each guest adds prepared ingredients of choice to their bag and shake.

- Make sure to get the air out of the bag and zip it up.

- Place the bags into rolling, boiling water for exactly 13 minutes.You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

- Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.


Taadaaa!

This is a good camping recipe too!
Wendy in Texas

I made the French Toast recipe or something very similar to it on Christmas eve. It calls for it to be sit overnight in the refrigerator which was perfect.

Overnight Custard French Toast (originally posted by Dorothy on QQS)

1 stick butter
2 tbls. corn syrup
(bring to a boil and pour over french bread that has been sliced and placed in a 9x11" baking dish)
Mix together:
5 eggs
1 1/2 cup milk
1 tsp vanilla
1/4 tsp salt

beat until foamy.
Pour over bread.
Cover and refrigerate overnight.
Bake at 350 degrees for 35 minutes uncovered.

This was not only delicious it was so handy to just pop in the oven while the kids were openning their presents and when they were done we had a wonderful breakfast waiting for us. I served this along with a breakfast casserole which I will post next.

I made this also on Christmas Eve and then just reheated on Christmas morning while the kids were opening their gifts. It was delicious and so easy!

Breakfast Casserole
1 lb bacon (you can also use ham and/or sausage)
6-9 slices white bread, remove crusts, butter on both sides and cut into quarter
1 1/2 cup shredded cheddar cheese (1- 8 oz pkg)
1 pint Half and Half (I used the fat free)
1 tsp dry mustard
1/2 teaspoon salt and pepper

cook bacon, crumble and drain on a paper towel- put aside
After removing the crusts from the bread, butter both sides (we used margerine since it spread easier) and then cut each slice into quarters and arrange in a greased 13x11 casserole dish.
Sprinkle bacon over bread
Sprinkle cheese over bacon
Combine all other ingredients, beat well, pour over meat and cheese. Refrigerate overnight (I cooked it right away and then reheated in the AM)
Bake at 350 degrees for 40-50 minutes
Enjoy!

Maureen, this sounds a LOT like my breakfast casserole, only easier! We will try that one next!

Two from the MOST Yahoo archives:

Barrett,
I have two that I make. I'll probably make the first one this year.

_Holiday Morning French Toast_
1 cup brown sugar
1/2 cup butter, melted
3 tsp ground cinnamon (divided)
3 tart apples (such as Granny Smith) peeled, cored, and thinly sliced
1/2 cup raisins or dried cranberries (I use raisins)
1 load Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 cups milk
1 Tbsp vanilla extract

Combine brown sugar, butter, and 1 tsp cinnamon in a 13 x 9 inch baking
dish. Add apples and raisins, toss to coat well. Spread apple mixture
evenly over bottom of baking dish. Arrange bread slices on top.

Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended.
Pour mixture over bread, soaking bread completely. Cover and refrigerate 4
to 24 hours.

Bake, covered with aluminum foil, in a preheated 375* oven for 40 minutes.
Uncover and bake 5 minutes more. Remove from oven and let stand 5 minutes.
Serve warm. 12 Servings
***************************

_Loafer's Toast_
1 lb monterey jack cheese, 1/4" thick slices
8 slices white bread
4 eggs
1 c half and half
1/2 tsp salt
1/8 tsp pepper
1 1/2 lb fresh peaches (or I usually just use a mixture of canned peaches
and pears)

Layer bread, cheese, bread, cheese, etc in a 9x13 baking dish. Beat eggs,
half & half, salt and pepper and pour over top. Bake at 425* for 25
minutes. Cool 10-15 minutes before serving. Serve with fruit.
**********************************************

Leila

....and another from the archives...

Funny you asking this. I was thinking about doing something like that too and remembered a recipe my Mom raved about. She tasted it at my cousin's. I have not tried it yet. This is it.

Overnight Custard French Toast.

1 stick of butter
2 Tbls. corn syrup
1C. brown sugar

Bring to a boil and pour over french bread that has been sliced and placed in a 9"x11" baking dish.

Mix together;
5 eggs
1 1/2 C. milk
1 tsp. vanilla
1/4 tsp. salt
Beat till foamy.
Pour over bread.
Cover and refridgerate overnight.
Bake at 350 degrees for 35 minutes, uncovered.

...and another...

Breakfast Casserole
8 frozen hashbrown patties
4 cups of shredded cheddar
2 cups sausage-cooked-can also use ham
12 eggs
2 cups milk

Place hashbrowns ina single layer on greased 9x13. Sprinkle with cheese and
emat. Beat eggs and milk. Pour over top of pan. Cover and bake @ 350 for 1
hour. Uncover and cook for 15 more minutes.

Great with salsa!


Shelley H.

gosh I'm hungry.
Now if I can only get my kids to eat eggs. the french toast will go over goo

Another idea from the archive:

SKILLET BREAKFAST

one frozen sausage patty per person or bulk sausage
1 or 2 eggs per person, beaten
cheddar cheese to taste
frozen tater tots

Heat on med-low the sausage patties in a non stick skillet until they thaw so you can break them up. Continue to brown and add tater tots. As they thaw break them up too. Raise heat to brown. You may need to add oil or butter if they stick or turn the heat down. Add eggs and cheese. Because the tater tots are already seasoned with salt and onion and garlic you don't really need to add anything else unless you want to.

One from Bridget from the archives:

Instead of tater tots, I always bake extra potatoes and keep them in the fridge. Then for breakfast I slice and fry them lightly with onions, mushrooms, etc. At the last minute, as I fry an egg in another pan, I add some chunks of cheese and serve it on a plate with the egg on top. They all love this here.

B