Overnight French Toast

Home economist and lover of all things delicious. Lifelong learner and grateful volunteer assistant to many wonderful teaching chefs (Thomas Keller, Roland Passot, Hugh Carpenter, Merle Ellis, Diana Kennedy and so many more), who taught me what really good food tastes like. Avid baker and seasonal jam maker.

From the kitchen of the Eureka Street Inn, California.

Servings: 4

1 C brown sugar

½ C buter

2 t light corn syrup

2 large tart apples, peeled and sliced ¼" thick

5 eggs

1 C milk

1 t vanilla extract

9 slices day old sweet French bread

In small saucepan, cook brown sugar, butter and syrup until thick, about 5 minutes. Pour into an ungreased 9x13" pan. Arrange apple slices on top.

In a mixing bowl, beat eggs, milk and vanilla. Dip bread slices into egg mixture for 1 minute and place over apples. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake uncovered in preheated oven at 350° for 35 to 40 minutes. Pour remainder of pan drippings over individual servings as a syrup. Garnish with sliced strawberries or blueberries and a sprig of mint.

Servings: 4

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