CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bdf7e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Victorian French Toast   
    Categories: Breads, Fruits, Dairy   
         Yield: 10 servings   
       
         1 c  (packed) brown sugar   
       1/3 c  Butter   
         2 tb Light corn syrup   
        10 sl (1" thick) French bread; to   
              - cover bottom of pan   
         5 lg Eggs   
     1 1/2 c  Milk   
         1 ts Cinnamon   
              Fresh fruit; sliced   
              Powdered sugar   
              Whipped cream   
              Maple syrup   
       
     Cook brown sugar, butter and light corn syrup in a small   
     saucepan, just until butter is melted. Pour mixture into   
     13X9 pan. Arrange bread slices in a single layer, but   
     snugly packed on top of caramel syrup. In medium bowl   
     mix, eggs, milk, cinnamon until well blended. Pour over   
     bread in baking dish. Cover and refrigerate overnight.   
     Remove cover.   
        
     Bake @ 350°F/175°C for 30 minutes. or until center   
     appears set and top is slightly brown. Let stand about   
     10 minutes before serving. Serve two slices on plate   
     topped with fresh fruit and whipped cream or powdered   
     sugar.   
        
     RECIPE FROM: http://allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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