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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 350F. Uncover and bake for about 45 minutes or until cooked through. Invert to serve and cut into rectangles.

Serves eight.

    
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