Recipe

Skiers Toast Recipe

Add Step-by-Step Photos	Rottman / All my dishes 1 year, 3 months ago This recipe comes from a B&B in Pentwater, MI called The Pentwater Inn Bed & Breakfast. It will become a favorite for expected snowy mornings. Prep:20m Cook:45m Servings:4	Rottman
	brunch easy

Just outta the oven!

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Ingredients

1 stick butter

1 cup brown sugar

2 tb corn syrup, dark or light

1 loaf white Bread; cut into 1 1/2 inch slice

5 egg

1 1/2 cup milk

1 tsp vanilla extract

1/4 tsp salt

Directions

Cook butter, brown sugar, and corn syrup until the sugar is dissolved; pour into 9" X 13" pan.

Layer cut up bread on top of syrup mixture in pan. I use Italian, but homeade white bread works nicely also.

In a bowl, mix eggs, milk, vanilla and nutmeg; pour over slices.

Cover and refrigerate overnight.

Bake uncovered in preheated 350 degree oven for 45 minutes.

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Comments

22566 1 year, 3 months ago said:
Nice to have made the night before to visit with company in the morning,instead of watcing the stove top.

Thank-you

keni 1 year, 3 months ago said:
This is intriguing me...my brain is tryin' to figure it out...I can see a caramelish butterscotchy roll type element, but am not sure what the eggs end up doing! I'm gonna try this on my people(even though we don't have snowy mornings;)...I'll prolly use homemade cinnamon bread for it, though. Thanks for an interesting idea! :)

rottman 1 year, 3 months ago said:
Hi Keni.

The eggs and milk saturate the bread so that when it's baked, it more or less solidifies the bread through and through into one big sweet omlet with much the same character as french toast. But you picked up on the caramel base. That is part of what makes this dish so deliciously different.

Thanks for the comments, and I'll be interested in you thoughts after you taste test it.

No snowy mornings? How awful...

keni 1 year, 3 months ago said:
Okay, Rott...made this early this morning for the early birds, after letting it sit all night, as directed(it did take a bit longer to bake, so whether that's altitude related or just a difference in ovens, I don't know, but that's a minor discrepancy. :) We don't usually have sweet dishes for breakfast, so this was a bit of a risk, but they did enjoy it. I made it with my cinnamon bread, as I thought I would, and am glad I did. All the eggs seemed to do was, as you said, made a french toast quality, and the caramel was in lieu of syrup. I served it with bacon(of course;) and tiny grapes, and it was eaten til it was gone! ;) Thank you for the recipe, and I hope the pictures are up to par!

lilliancooks 1 year, 3 months ago said:
This looks amazing! Great job with it Keni! Thanks for showing us this!

rottman 1 year, 3 months ago said:
Thanks for the great comments and photos Keni. The photos make for a very nice presentation. I like the variation with cinnamon bread. That will "add" additional flavoring to the dish. Will have to try it myself.

I usually set the clock at 45 minutes and test until a test stick comes out dry. As you indicate, it usually takes longer to cook then that. I will probably leave it at 45 minutes though, because the time will depend a lot on the thickness of the bread slices used.

keni 1 year, 3 months ago said:
Oh, you should leave the time, for sure...it's basic cooking skills and knowledge to accept that cooking times will vary...that's such a minor thing, I only mentioned it for reference, but it certainly didn't change my rating or review. :) I hope you try it with the cinnamon bread, too...no raisins in what I made, cinnamon, only. :)

binky67 1 year, 1 month ago said:
OMG! My mouth is watering now!!!!

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