Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Overnight Caramel French Toast for Christmas Morning
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- #23950
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 cup packed brown sugar
6 eggs, beaten
1/2 cup butter
1 1/2 cup milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
12 slices sandwich bread
1/4 teaspoon salt
directions
Combine sugar, butter, and corn syrup in a small saucepan, cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9 x 13 baking dish.
Place half the slices of bread on top of syrup mixture. Top with remaining slices of bread.
Combine eggs, milk, vanilla and salt, stirring until well blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours or overnight.
Bake uncovered at 350 degrees F for 40-45 minutes or until lightly browned.
added by
travisfielder
nutrition data
540 calories, 24 grams fat, 69 grams carbohydrates, 13 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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reviews & comments
December 7, 2008
Great and easy recipe! Would definitely recommend. I made this recipe as-is and it was tasty with no modifications needed. Had great feedback from the two friends I shared it with. We had enough left over for two more people.
January 4, 2008
This was a wonderful Christmas morning dish! The prep was very easy and was great to just pop in a preheated oven the next morning. Another big plus, is that everyone can eat together and all I had to do was cook the meat accompanyment. One suggestion on the caramel base during the night before prep...only heat until sugar is dissoved. My first attempt on Christmas Eve, I cooked the until "thick" and after baking the next morning, the caramel got a bit crispy.
March 1, 2006
I love this recipe!!! I have made it many times with great results. I have had many people ask for the recipe and always pass it along.