French Toast on the Town

French Toast on the Town

Crisp bacon is a must to serve with this French toast. The
only real problem with this recipe is that your weekend
guest will come back next weekend for more.
½ cup (1 stick) butter 120 ml
1 cup firmly packed light brown sugar 240 ml
3 tablespoons corn syrup 45 ml
7 slices white bread, crust removed*
6 eggs, beaten
1½ cups half-and-half cream 360 ml
½ teaspoon vanilla 2 ml
1 teaspoon almond extract 5 ml
¼ teaspoon ground cinnamon 1 ml

• In saucepan melt butter, add brown sugar and corn
syrup, and stir until they blend well.
• Pour mixture into 9 x 13-inch (23 x 33 cm) baking
dish. Place bread slices over butter sugar mixture in
single layer. (Six slices will fit in baking dish. Cut
1 remaining bread slice to fit around edges of dish.)
• Combine eggs, cream, vanilla, almond extract,
cinnamon and ½ teaspoon (2 ml) salt and mix until
they blend well. Slowly pour over bread slices. Cover
and refrigerate overnight.
• Uncover and bake at 350° (176° C) for about
35 minutes or until golden brown. When serving, cut
into squares and lift up with square spatula so brown
sugar mixture comes with each serving.
*Tip: Be sure to use regular slices and not thin slices.