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Who Wants French Toast?

Who Wants French Toast?

Time to celebrate the importance of breakfast with one of the most favorite treats that can be served morning, noon and night. November 28th is National French Toast Day!

What is French Toast?

The origin of French toast is unknown, but recipes date back to the sixteenth century in Europe. Prior to the Hundred Years War, French toast was known in England as "poor knight's pudding" because it was a simple and inexpensive dish that a knight with no money could afford to make. In France, it was called "pan perdu" or lost bread, because it was a way of using "lost" or stale bread.

French toast is made with one of a variety of different breads, eggs and milk. The spices added vary from region to region and include cinnamon, vanilla and even nutmeg. This versatile dish is often topped with butter, fruit, syrup, honey or jam. Some folks even cut it into strips and eat it plain as a finger food.

One way to feed a family quickly is to prepare Overnight French Toast. Rather than dipping the bread slices into the egg mixture and frying them one at a time in a frying pan, (which often results in fragmented eating) this recipe calls for layering slices of bread in a baking pan, pouring the mixture over the bread and letting it soak overnight. Pop it into the oven the next morning until brown and crispy, and the entire family can eat at the same time.

Overnight French Toast

Ingredients

  • ¼ cup butter or margarine, softened
  • 12 slices French bread (3/4 inch thick, each)
  • 6 eggs, slightly beaten
  • 1-1/2 cups 2% milk
  • ¼ cup granulated sugar
  • 2 Tbsp. Aunt Jemima® Syrup
  • 1 Tbsp. vanilla extract

 

Walnut Syrup

  • 2 cups Aunt Jemima® Syrup
  • 1 cup walnuts, chopped, toasted*
  • ¼ cup confectioners sugar

Directions

To prepare French toast, spread butter over bottom of 9" x 13" baking pan. Arrange bread slices in pan, side by side. Do not overlap. Combine eggs, milk, sugar, syrup and vanilla extract in medium bowl with wire whisk until well blended; pour evenly over bread. Turn bread slices over to coat. Cover with plastic wrap and refrigerate overnight. The next day, preheat oven to 450°F. Remove plastic wrap. Bake 13-15 minutes or until light golden brown. To prepare walnut syrup, combine syrup and walnuts in medium saucepan. Bring to a boil over medium heat; reduce heat to low and simmer 8-10 minutes.

To serve French toast, arrange 2 slices on a plate; sprinkle with confectioners sugar. Top with warm walnut syrup.

*To toast walnuts, preheat oven to 350°F. Spread walnuts in a single layer on baking sheet. Bake for 7-9 minutes.
Makes 6 servings. Serving Size: 2 slices.

Recipe Courtesy of The Quaker Oats Company.

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