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1 cup brown sugar
1/2 cup margarine
1 tbsp. light corn syrup
12 slices bread, crusts removed
1 1/2 cups rice milk
6 large eggs
1/4 tsp. salt
2 tsp. cinnamon
1/2 cup margarine
1 tbsp. light corn syrup
12 slices bread, crusts removed
1 1/2 cups rice milk
6 large eggs
1/4 tsp. salt
2 tsp. cinnamon
Combine brown sugar, margarine, and corn syrup in small saucepan. Bring to a boil over medium heat, stirring constantly. Allow mixture to boil 5 minutes until slightly thickened. Pour into 9x13 pan, coated with cooking spray and spread until mixture covers the bottom. Arrange bread slices in pan, double layering bread. Whisk eggs, rice milk, cinnamon, and salt. Pour over bread. Cover and refrigerate overnight. Bake uncovered at 350 for 35-40 minutes or until golden brown and bread is puffed. Serve warm.
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Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
2 comments
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Saturday, 20 November 2010 14:34
posted by
Robyn
This was so delicious! And very simple to make. Thanks!!!!
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Monday, 14 September 2009 08:08
posted by
Michelle
This is delicious. I am not a french toast person but I loved this meal.
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