| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 Scheibe | French bread; in 1 inch slices |
| 8 | eggs |
| 2 Tasse | milk |
| 2 Teelöffel | vanilla extract |
| 1/2 Teelöffel | cinnamon ground |
| 3/4 Tasse | Butter or margarine, softened |
| 1 1/3 Tasse | brown sugar packed |
| 3 Esslöffel | corn syrup Dark |
| 1 Tasse | walnuts chopped |
|
Place bread in a greased 13x9" baking dish. In a large bowl, beat eggs, milk, vanilla nad cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350 F. for 1 hour or until golden brown. Yield: 6-8 servings. Mc formatting by bobbi744@sojourn. Com
cross between caramel rolls and French toast. "It''s easy to begin the night before, " she shares. "In the morning, just spread on the nutty topping and bake as you are getting ready for the day. "
|
|
Anmerkungen zum Rezept:
|
