This is delicious! Mia made it and read the recipe wrong and she baked it right away instead of letting it sit overnight and it was still delish - maybe we'll let it soak next time.
Raspberry French Toast
1/2 C. butter
2 Tbsp light Karo syrup
1 C. brown sugar
6 beaten eggs
1 1/2 C. milk
1 tsp vanilla
1/4 tsp salt
1 C. fresh raspberries
12 slices Texas toast bread
Blend eggs, milk, vanilla and salt. Boil butter, karo syrup and sugar until sugar dissolves. Pour caramel into greased 9x13" pan. Place 6 slices of bread on top of caramel sauce. Place raspberries on top of bread. Cover with remaining 6 slices of bread and pour egg mixture on top. Cover and let sit for 8 hours or overnight. Bake at 350° for 45 minutes. Sprinkle powdered sugar on top and serve.
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