Skiers' French Toast

Skiers' French Toast

61
MAMMABELLE 1

"A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes!"

Ingredients

servings 444 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
  2. Slice bread into 12-16 slices; place over the syrup. Layer as needed.
  3. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
  4. Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
  5. Cut into squares. Invert and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

61
  1. 76 Ratings

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This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it, I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so har...

Don't waste your time or ingredients on this. I followed the recipe exactly as directed and couldn't eat it. It was soggy and looked like a sponge that needed to be wrung out. Besides that,the p...

I had my two grandkids, my sister-in-law and my brother-in-law all here for the weekend and was looking for something quick and easy to serve for Sunday breakfast that would please all. Well th...

This is a good recipe,an alternative to egg casseroles, however I would recommend covering the casserole with foil wrap during cooking. I used challah bread and cut into thick slices and the to...

I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking ...

This is fantastic. Great even with crusts left on the bread. Try variations using cinnamon toast or fruit.

I made this for New Years day breakfast for a bunch of party goers and everyone loved it. It was very easy to make, although I did not trim the crust of the bread.

I don't think i'll repeat this recipe. It was extremely sweet, that's why kids like it!

I used challah bread with crust, and baked it covered with foil until the last 20 minutes. The trick to keeping the syrup from candying/burning is to bake it in a "bain marie." It turns out perf...