Here's a couple of recipes I just entered for the cookbook. I thought I'd go ahead and post them here too.
FRENCH TOAST CUSTARD
Katy
8-10 slices day-old french bread
5 tbsp melted butter
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tbsp vanilla extract
1/4 tsp. ground nutmeg or cinnamon
powered sugar
Brush both sides of bread with melted butter. Place in a greased 9 X 13 pan. In a large bowl beat the eggs and egg yolks. Add milk, cream, sugar, vanilla and nutmeg or cinnamon. Mix well. Pour over bread slices. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake uncovered 55-60 minutes or until a knife inserted comes out clean. Cool 10 minutes before serving. Sprinkle with powdered sugar.
STICKY BUN FRENCH TOAST
Katy
8-10 1" slices french bread
5 large eggs
1 cup half & half
1 cup milk
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1 cup brown sugar
2 tbsp light corn syrup
8 tbsp butter
Lay bread slices in a single layer in a greased 9 X 13 pan. Beat eggs, half & half, milk, spices and vanilla to blend. Pour mixture evenly over the bread slices. Cover and refridgerate 8-24 hours. Remove from fridge and make the topping. For the topping melt butter over medium heat with the brown sugar and the syrup, stirring to blend well. Spread the topping over the bread slices. Bake uncovered at 350 degrees until the top is browned and bubbly...about 45 minutes.
FRENCH TOAST CUSTARD
Katy
8-10 slices day-old french bread
5 tbsp melted butter
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tbsp vanilla extract
1/4 tsp. ground nutmeg or cinnamon
powered sugar
Brush both sides of bread with melted butter. Place in a greased 9 X 13 pan. In a large bowl beat the eggs and egg yolks. Add milk, cream, sugar, vanilla and nutmeg or cinnamon. Mix well. Pour over bread slices. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake uncovered 55-60 minutes or until a knife inserted comes out clean. Cool 10 minutes before serving. Sprinkle with powdered sugar.
STICKY BUN FRENCH TOAST
Katy
8-10 1" slices french bread
5 large eggs
1 cup half & half
1 cup milk
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1 cup brown sugar
2 tbsp light corn syrup
8 tbsp butter
Lay bread slices in a single layer in a greased 9 X 13 pan. Beat eggs, half & half, milk, spices and vanilla to blend. Pour mixture evenly over the bread slices. Cover and refridgerate 8-24 hours. Remove from fridge and make the topping. For the topping melt butter over medium heat with the brown sugar and the syrup, stirring to blend well. Spread the topping over the bread slices. Bake uncovered at 350 degrees until the top is browned and bubbly...about 45 minutes.
