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Recipes: Difference between revisions
→adding Baked French Toast
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5) Serve the soup with the garlic-chili sauce, bean sprouts, and the rest of the lime cut into wedges. | 5) Serve the soup with the garlic-chili sauce, bean sprouts, and the rest of the lime cut into wedges. | ||
==Baked French Toast== | |||
Sheeri Cabral (from her SIL, Donna Regev Kritzer) | |||
1/2 cup unsalted butter (2 sticks) | |||
1 cup firmly packed dark brown sugar (can use light brown sugar) | |||
2 tbsp light corn syrup | |||
6 (1-inch thick) slices day-old challah bread | |||
5 large eggs | |||
1 1/2 cups half-and-half | |||
1 tsp vanilla extract | |||
1 tsp Grand Marnier or orange-flavored liqueur | |||
1/4 tsp salt | |||
Combine butter, brown sugar, and corn syrup in a heavy saucepan over | |||
medium heat. Cook, stirring constantly, until melted and smooth. | |||
Pour into a 13 x 9 inch baking dish. | |||
Trim crusts from the bread and arrange in one layer in the baking dish. | |||
Whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt | |||
in a large mixing bowl. Pour evenly over bread. Cover and | |||
refrigerate 8 hours or overnight. | |||
Preheat oven to 350 F. | |||
Remove dish from refrigerator and let come to room temperature. | |||
Bake, uncovered, for 35-40 minutes or until puffed and edges are light | |||
golden brown. Serve immediately with individual pieces turned over | |||
with caramel on top. | |||
Yield: 8-10 servings. | |||
==Meatloaf== | ==Meatloaf== | ||