Tuesday, January 9, 2007

Oven French Toast/Caramel

I am using one of my smaller jellyroll pans (bigger than a 9x13)

Oven French Toast/Caramel
1 loaf French bread -- sliced thick
1/2 c. oleo or butter
2/3 c. brown sugar
3 eggs
1 c. milk
1/4 tsp. salt

Melt oleo in 9 x 13-inch pan. Sprinkle brown sugar over oleo, then sprinkle with cinnamon. Beat eggs in bowl; add milk and salt. Dip bread in egg mixture; place on top of sugar and oleo mixture in pan. Bake at 350 degrees for about 30 minutes. No need to turn while baking. Serve on platter with caramel side up.