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1/2 loaf of French bread, cut diagonally in 1 inch slices
4 eggs
1 cup milk
3/4 cup half-and-half cream
1/4 cup and 2 tablespoons butter
2/3 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon and 1-1/2 teaspoons light corn syrup (or golden syrup)
Butter a 9×13 inch baking dish, and then arrange the slices of bread in the bottom.
In a large bowl, beat together the eggs, milk, cream, vanilla and cinnamon.
Pour over the bread slices, cover, and refrigerate overnight.
The following morning, preheat oven to 350F (180C, Gas Mark 4). In a small saucepan, combine the butter, brown sugar and corn syrup (or golden syrup), and heat until bubbling. Pour over the bread and egg mixture.
Bake in the preheated oven, uncovered, for 40 minutes.
Christmas Soup 1 large can V-8 juice (46 fl. oz.)1 can beef consommé (11 oz)2 bay leaves4 clovesDash of Worcestershire sauceDash of Tabasco sauceSimmer all ingredients for 1 hour. Serve hot in demitasse cups.Serves 8 This recipe makes a soup that has become part of our family Christmas Holiday tradition.It is served when everyone has arrived back home and gathered together in our family room. Print
