Title: Baked overnight french toast
 Categories: Eggs
      Yield: 6 Servings
 
    1/4 c  Butter; room temperature
     12 sl (3/4-inch) french bread
      6    Eggs
  1 1/2 c  Milk
    1/4 c  Sugar
      2 tb Maple syrup
      1 ts Vanilla
    1/2 ts Salt
           Powdered sugar

MMMMM---------------------MAPLE-WALNUT SYRUP--------------------------
      2 c  Maple syrup
      1 c  Chopped walnuts; toasted
 
  From: Glenn/Sharon Gorman 
  
  Date: Tue, 13 Sep 1994 16:18:05 -0400 (EDT) Spread butter over bottom
  of heavy large baking pan with 1 inch sides. Arrange bread sliced in
  pan. In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to
  blend. Pour mixture over bread.  Turn bread slices to coat. Cover
  with plastic and refrigerate overnight.  Preheat oven to 400 degrees.
  Bake French bread 10 minutes.  Turn bread over and continue baking
  until just golden, about 4 minutes longer. Transfer cooked toast to
  plates and sprinkle with powdered sugar. Serve at once passing
  Maple-Walnut syrup separately. Serves 6.
  
  Maple-Walnut Syrup: Combine syrup and walnuts in heavy medium
  saucepan. Bring to simmer.  Serve hot.  Makes 3 cups.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /EGGS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe