A cozy Breakfast bake
It’s almost too cold out to do much of anything, so I have been cuddled up covered with two blankets, reading a good book and watching football this weekend! Today I may do some cooking so I can warm up the kitchen with the oven on.
I entertained some friends for brunch and made a new recipe I received from my friend, Jean Potter. She got it from a bed and breakfast she and her husband stayed at in Georgetown, Ohio. It can be made the night before and it’s a great dish if you are serving someone who is a vegetarian because there is no meat involved. I had thought I needed a topping of some sort, but that really isn’t needed. The apples and the brown sugar/butter mixture at the bottom of the pan makes plenty of syrup to spoon over the top of each piece of French toast.
Baily House Apple French Toast:
1 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
Cook in sauce pan 4-5 minutes, until thick; pour into a 9x13 inch baking pan.
5 tart apples, peeled and sliced
1 cup whole milk
1 Tbsp vanilla
Cut one loaf of French bread into thick slices. Dip each slice into egg mixture for 15 seconds, then place on top of apples in pan. Cover and refrigerate overnight. Bake at 350 degrees for 35-40 minutes uncovered. Have a great week and stay safe and warm!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.