As a self-proclaimed food historian and lover of all things sweet and savory, I am thrilled to share one of my all-time favorite breakfast recipes with you – Victorian Baked French Toast. This recipe takes us back to the decadent days of the Victorian era, a time of grandeur and elegance, reflected in the food they ate. This isn’t just any French toast – it’s a sweet, buttery, caramel-infused delight that will transport you straight to a Victorian breakfast table. What I love about this recipe is its simplicity. With just seven ingredients – brown sugar, butter, light corn syrup, French bread, eggs, milk, and cinnamon – you can whip up a breakfast fit for a queen. Also, the aroma that fills your kitchen while it bakes is just heavenly. The sweet scent of caramel and cinnamon is sure to wake everyone up with a smile. I can’t wait for you to try this dish and feel the love and care that has been poured into it, just as the Victorians did with every meal they prepared.
Ingredients
- 1 c. brown sugar
- 1/3 c. butter
- 2 Tbsp. light corn syrup
- 8 slices French bread (1-inch thick)
- 5 eggs
- 1 1/2 c. milk
- 1 tsp. cinnamon
Baking Instructions
- Cook brown sugar, butter and corn syrup in small saucepan until butter melts.
- Pour into 9 x 13-inch pan.
- Layer bread in pan, squeezing together to fit.
- Mix eggs, milk and cinnamon. Pour over bread (you can cover and refrigerate overnight).
- Bake at 350° for 30 minutes or until center is done and lightly browned.
Calorie: 450
Total cooking time: 45 minutes
Difficulty level: Easy
The Humble Beginnings of My Victorian Baked French Toast Affair
You know those mornings when you wake up with a craving for something sweet and decadent? Well, that was me a few days ago, as I woke up with a hankering for French toast. But not just any French toast, oh no! My taste buds were screaming for Victorian Baked French Toast, the queen of all breakfast foods.
The Sweet, Sticky Beginnings
So, I reached for the essentials – **1 cup of brown sugar**, **1/3 cup of butter**, and **2 tablespoons of light corn syrup**. I recklessly tossed these into a small saucepan, feeling a bit like a mad scientist creating a delicious, sticky monster. I cooked them until the butter was a melted, golden pool, and the kitchen smelled like a bakery in the heart of Paris.
The Art of Bread Layering
Next, I grabbed **8 slices of French bread**, each precisely 1-inch thick. I arranged them in a 9 x 13-inch pan with the meticulousness of a Tetris champion. I had to squeeze them together to fit, and I’ll admit, it was a bit like playing a game of edible Jenga. And yes, I may have eaten a slice or two in the process.
The Liquid Gold
Then, it was time for the liquid gold – a mix of **5 eggs**, **1 1/2 cups of milk**, and **1 teaspoon of cinnamon**. As I whisked this concoction, it was a sight to behold. The creamy eggs, the frothy milk, and the cinnamon – oh, the cinnamon! It looked like tiny specks of gold dust that had somehow found its way into my kitchen.
I poured this over the bread, watching as it soaked up the mixture like a sponge. At this point, you can cover and refrigerate overnight. But who was I kidding? I was about as patient as a toddler in a candy store.
Into the Fiery Depths
And so, into the oven it went! I set the dial to 350° and waited for 30 long, agonizing minutes. I paced the kitchen like an expectant father in a waiting room, peering into the oven every few minutes. Was the center done? Was it lightly browned? Was it whispering sweet nothings to the buttery, sugary base?
The Grand Finale
Finally, the moment of truth arrived. I pulled out the pan from the oven, and there it was – the Victorian Baked French Toast in all its glory. I swear I heard a choir of angels singing in the background, but that could have just been my stomach growling.
So there you have it, folks. My journey into the world of Victorian Baked French Toast. It was a wild ride, filled with laughter, anticipation, and an absurd amount of French bread. But hey, isn’t that what makes cooking so much fun?
Until next time, when I dive into another culinary escapade, keep those taste buds tickled and those ovens preheated!
