French Toast


½ cup butter 1 cup light brown sugar  12 pieces bread 6 large eggs 1 cups milk 2 teaspoons pure vanilla extract 2 teaspoons ground cinnamon Powdered sugar  Strawberries & blueberries

Melt butter in a small pot over low heat. Then add brown sugar, mixing well to combine. Simmer for 1 minute to slightly dissolve the sugar.

Pour mixture into prepared dish and spread out to evenly coat.

In a mixing bowl beat together eggs, milk, vanilla and cinnamon. Set aside.

Arrange bread in a single layer over the butter/sugar mixture in the dish, you might have to squish the bread to make it fit.

Pour half of the egg wash over bread.

Then arrange remaining bread slices over the top. Pour over remaining egg wash. Lightly press bread into the egg wash to ensure slices are evenly soaked.

Cover tightly with foil and refrigerate for at least 30 minutes to soak up the custard mixture, or overnight for the best results.

Bake, covered, for 30 minutes at 350 F. Uncover and continue baking for a further 15 minutes or until set in the middle.

Remove from the oven and flip out onto a serving platter. Top with powdered sugar and berries if desired.