Magleby's French Toast

Magleby's French Toast

Syrup:
In Med. saucepan heat:
1 stick butter
1 C. sugar
1/2 C. buttermilk
Bring to a boil, then add
1/2 tsp baking soda
1 tsp vanilla

Toast:
Mix in med bowl
2 eggs beaten
1/2 C. coffee creamer
1 tsp cinnamon
1 TBS vanilla
Dip bread into mixture until coated on all sides. Cook until done.

Creme Brulee French Toast

Creme Brulee French Toast

1/2 cup butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf French Bread
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt

Spray a 9x13 glass pan with Pam. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat, stirring, until smooth. Pour into baking dish. Cut bread into thick slices and remove crusts. Arrange slices in one layer in dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla, and salt, and pour evenly over bread. Chill, covered, at least 8 hours and up to 1 day.

Bring bread mixture to room temperature. Bake uncovered at 350 for 35-40 minutes, until puffed and edges are pale golden. Serve with sliced strawberries and bananas and fresh whipping cream.