|Betty Crocker's Easy Entertaining|
|by Betty Crocker|
Features recipes presented in thirty-two inventive seasonal menus for dinner parties, holiday celebrations, and many other occasions, with ideas f...
1 - 10 of 50 for overnight french toast
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Grease a 9 x 13 inch pan. Cube 12 to 14 slices of bread and spread in pan. In a small pan combine corn syrup, butter and brown sugar. Simmer until ...
Cover with: 4 ... bread and fruit. Sprinkle with nutmeg, cover with foil and refrigerate overnight. Bake, uncovered, in 350 degree oven for 30 to 40 minutes.
In small saucepan ... egg mixture over all. Cover pan and refrigerate overnight. Bake in 350 degree oven for 45 minutes (uncovered.) Serve warm with syrup.
Mel t butter ... Pour over bread. Sprinkle nutmeg, etc. Refrigerate overnight. Cover with foil. Bake 1 hour at 350 degrees, removing. Foil last 20 minutes.
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13 x ...
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 ...
Combine in saucepan. ... bread, cover, refrigerate overnight. Bake, uncovered ... minutes. Invert. Cut in squares. Serve with applesauce and breakfast sausage.
In a glass ... or plastic; refrigerate overnight. To serve ... Syrup that is warm or hot is better for French toast pancakes and waffles than cold syrup.
Slice French or Italian bread ... Cover and refrigerate overnight. To bake, ... tablespoons butter and sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
Blend eggs, milk, ... 3/4-inch slices of French bread (8). Place ... Cover and refrigerate overnight. Next morning: ... 350 degrees until puffed and brown.
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