debodun
SF VIP
- Location
- way upstate in New York, USA
Reverend Baker's French Toast Strudel
12 slices of frozen french toast
1/2 stick butter
seedless raspberry jelly or preserves
3 eggs
1 cup milk
cinnamon
maple syrup
cream cheese frosting (optional)
In a 9 x 12" baking dish, melt butter. When melted, swirl around to coat bottom of dish. Place 6 slices of toast on the bottom of the baking dish. Spread a good layer of raspberry jelly over that. Top with the remaining 6 slices of toast. Beat eggs in milk and pour over everything making sure to get most on the sides and in between the slices of toast. Sprinkle with cinnamon to taste. Cover with foil and bake at 350° for 45 min to an hour, until egg is cooked (don't be alarmed if the toast humps up - it will go down when it cools). When cooled, cut the slices of toast into thirds lengthwise, then drizzle maple syrup over all. You can also drizzle some canned cream cheese frosting over the top, if desired.
12 slices of frozen french toast
1/2 stick butter
seedless raspberry jelly or preserves
3 eggs
1 cup milk
cinnamon
maple syrup
cream cheese frosting (optional)
In a 9 x 12" baking dish, melt butter. When melted, swirl around to coat bottom of dish. Place 6 slices of toast on the bottom of the baking dish. Spread a good layer of raspberry jelly over that. Top with the remaining 6 slices of toast. Beat eggs in milk and pour over everything making sure to get most on the sides and in between the slices of toast. Sprinkle with cinnamon to taste. Cover with foil and bake at 350° for 45 min to an hour, until egg is cooked (don't be alarmed if the toast humps up - it will go down when it cools). When cooled, cut the slices of toast into thirds lengthwise, then drizzle maple syrup over all. You can also drizzle some canned cream cheese frosting over the top, if desired.