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Recipe of the Week!

April 7, 2010

It seems like bread is becoming a theme this week, so here’s an appropriate recipe, courtesy of the Hannaford Supermarket. I love French toast, but sometimes I just don’t have the urge for an elaborate culinary production in the morning.  This recipe requires a little effort the evening before, and almost no effort in the morning.  The bread soaks in maple syrup, butter and eggs overnight, and then after baking for 30 minutes in the morning, it comes out moist, sweet and delicious.  And it requires no additional topping of butter or syrup!  Cut up some fresh fruit, and it’s a satisfying and easy breakfast or brunch.  Good enough to be this week’s Recipe of the Week!  Enjoy.

Brown Sugar Baked French Toast

(serves 4-6)

1 cup dark brown sugar
½ cup butter
2 tbsp maple syrup
5 eggs
1 ½ cups whole milk
2 tsp. vanilla extract
1 baguette, cut into ¾-inch thick slices

Melt brown sugar, butter and maple syrup in medium skillet over medium-low heat.  Pour mixture into 9×13 inch baking dish.  In a large bowl whisk together eggs, milk and vanilla extract.  Arrange bread slices over brown sugar mixture in baking dish.  Pour egg mixture over bread, pressing down on bread to absorb egg.  Cover and refrigerate overnight.

Preheat oven to 350 degrees. Uncover baking dish, bake 30 minutes or until knife inserted in middle comes out clean. Eat!

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