Tools

Firehouse French Toast

Written by Adrian Flores

Story Created: Nov 6, 2008 at 4:56 PM PST

Story Updated: Nov 6, 2008 at 4:59 PM PST

  • -1 ½ cups firmly packed brown sugar
  • -¾ cup butter
  • -¼ cup plus 2 tablespoons light corn syrup
  • -1 loaf Texas-Toast type bread (use 10-12 slices, I usually slice the pieces in half, because the guys always say, “just give me half a piece,” and then eat three or four)
  • -4 eggs, beaten
  • -2 ½ cups milk or half-and-half
  • -1 tablespoon vanilla extract
  • -¼ teaspoon salt
  • -3 tablespoons sugar
  • -1 ½ teaspoon ground cinnamon
  • -¼ cup butter, melted

Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13 x 9 inch baking dish or 10 x 15 jellyroll pan. Arrange bread slices over syrup. It’s a tight fit, so squeeze the bread in there!

Combine eggs, milk, vanilla, and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours.

Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle ¼ cup melted butter over bread. Bake, uncovered, at 350° for 45 to 50 minutes or until golden and bubbly. Serve immediately.

Be careful, it’s HOT!

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