French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve with a glass of fat-free or 1% low-fat milk.
Oxmoor House AUGUST 2011
1. Combine first 3 ingredients in a small, heavy saucepan. Cook over medium heat until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray, spreading evenly over bottom of dish.
2. Combine eggs and egg white in a large bowl, stirring with a whisk until blended. Stir in milk, vanilla, and salt. Dip bread slices in egg mixture, and arrange over sugar mixture. Pour any remaining egg mixture evenly over bread slices. Cover and refrigerate overnight.
3. Preheat oven to 350°.
4. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
5. Place 1 toast piece on each of 6 plates. Sprinkle each serving with 1 teaspoon pecans. Garnish with strawberry slices, if desired.
Young Chefs can:
Help measure brown sugar
Place bread slices in egg mixture
Older Chefs can:
Crack and whisk eggs
Pour leftover egg mixture over bread slices
Go to Full Version of