Recipe Directions
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Ingredients
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1/2 C. Butter
1 C. Brown Sugar
1 TBSP Corn Syrup
French Bread, cut into 16 - 1" slices
6 Eggs
1 3/4 C. Half/Half
1/2 TBSP Vanilla
3/8 C. Grand Marnier or Triple Sec
1/8 Tsp. Salt
Sauce:
2 C. Raspberries
2 C. Strawberries
1/3 C. Sugar
1/2 C. Orange Juice
2-3 TBSP Lemon Juice
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Directions
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In heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a greased 9 x 13 pan.
Slice French Bread on the bias and place in pan over the brown sugar mixture, squeezing tightly to fit in. In a bowl, whisk eggs, half/haf, vanilla, Grand Marnier (or Triple Sec), and salt. Pour over bread - make sure bread is well soaked. Cover with foil that has been greased on the inside and refrigerate overnight for several hours.
Bake at 350* for 35-40 minutes. Leave foil on for the first 15 minutes
Sauce: Combine all ingredients and heat over medium heat. Cook about 15 minutes. Puree in food processor; return to pan and heat until warm. Serve with French Toast
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Yield
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6 - 8 Guests
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