Pend Orielle Caramel French Toast: A Keeper from the Recipe Box

When company comes I love to try new recipes and keepers that I use again and again. The following recipe was in the Spokesman Review at some time. It was a perfect make-ahead dish for brunch this morning. Our guest Tracy gifted us with lovely tulips last evening so I had to catch pictures of them also.This recipe is certainly worth a try! Very easy and very tasty.

Pend Orielle Caramel French Toast
From "Northwest Mornings Cookbook" Inn at the Lake, Newport, Washington

2 tablespoons light corn syrup
1 cup brown sugar
1/4 cup butter
14 slices cinnamon-raisin bread
6 eggs
2 cups milk
2 cups light cream
1/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
Garnish:
3/4 cup finely chopped pecans
Sour cream

In a saucepan, combine the corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread in the bottom of a greased 11x7 inch glass baking pan. Overlap bread slices like dominos in pan over syrup.
In a bowl mix eggs, milk, light cream, sugar, vanilla, and salt. Pour over bread. Cover with foil and bake 350 degrees for 45 minutes, then remove foil.Bake for 10-15 minutes more or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream. Top with small bits of pecans.

Yield: 8 servings.