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Casa de las Chimeneas Upside Down French Toast
6 large eggs
1 C. milk
2/3 C. fruit juice, such as apple juice or orange juice (for more tang)
1 T. vanilla extract
1 T. ground cinnamon
pinch of ground nutmeg
pinch of ground cardamom (optional)
pinch of salt
6 C. stale bread cut into cubes (you can also use day old muffins in place of some or all of the bread cubes)
1/2 C. butter, melted
3/4 C. firmly packed brown sugar
About 2 cups of your choice of raspberries, blueberries, sliced strawberries, sliced peaches, and-or pineapple pieces
In a large bowl, stir together the eggs, milk, juice, vanilla, spices, and salt until blended. Add the bread cubes and toss to coat. Let mixture stand for 20-30 minutes to allow the bread to absorb the moisture.
Lightly butter a 13-by-9-inch baking pan. Add the melted butter and top evenly with the brown sugar; arrange the fruits over the sugar. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.
Preheat oven to 350°F. Uncover and bake for about 45 minutes or until cooked through. Invert to serve and cut into rectangles.
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