Sour Dough Baked French Toast!
Sour Dough Baked French Toast - brought to you by The Mandolin Inn
Serves 6-8
(What I do to lower the fat content if you are so inclined)
| 1 loaf sour dough bread (or French or Italian) cut in 1 inch slices | ¼ teaspoon ground nutmeg |
| 6 large eggs (egg beaters) | ¼ cup butter (light butter or margarine) |
| 1 ½ cups milk (skim) | ½ cup firmly packed light brown sugar |
| 1 cup cream (fat free half and half) | ½ cup sliced almonds (use sparingly or delete) |
| 1 teaspoon vanilla extract | 1 tablespoon light corn syrup |
| ¼ teaspoon ground cinnamon |
Coat 9 x 13-inch pan with non-stick cooking spray. Arrange breads slices to fill pan. In a medium bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.
Next Day – preheat oven to 350°. In a small bowl, add melted butter, sugar and corn syrup. Mix well and spread evenly over bread. Sprinkle with almonds. Bake for 60 minutes, or until puffed and golden.
Serve with Old Fashioned Rhubarb sauce (recipe below) and sausage links.
Old Fashioned Rhubarb Sauce
| 1-2 quarts rhubarb, washed and cut into small pieces | 1–2 pints strawberries, washed and hulled (optional) |
| 8 cups sugar |
Place rhubarb in large saucepan. Cover with sugar. Let these ingredients stand for 12 hours. Then, bring quickly to the boiling point. Add strawberries. Simmer until thick – about 15 minutes.
(Note – leftover sauce refrigerates well.)