Tuesday, November 30, 2010

Baked French Toast recipe

Thank you, Chicago Marriott! I have one more I'll be sharing, yet...

Baked French Toast

2 1/2 cups Heavy Cream
6 eggs
1 cup packed brown sugar
1 teaspoon salt
4 teaspoons vanilla

Mix everything together with a whisk. Pour on top of cut up day old croissants in an oven proof dish. Bake in a 350 degree oven until it slightly souffles. Serve warm with maple syrup and cinnamon apple compote.


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