| Oven: 350°
Any fruit may be used. For peaches,
add cinnamon and a dash of mace, and
touch of cayenne pepper, to add flavor.
If peaches are really hard, use a little sugar.
1 ½ Cup
1 ½ -2 Cups
Brown Sugar, firmly packed
1 ½ teaspoons
2 ¼ - 2 1/2 Cups
||Grease one or two glass pans and set aside.
||Use Texas Toast (thick sliced bread.) Set aside 2 thick slices per serving.
||Mix together Eggs, milk and vanilla and put aside.
||Cut fruit fairly thick, i.e. cut strawberries in half, peaches in 8th’s.
||Combine corn syrup, brown sugar and butter in a small heavy saucepan and heat, stirring until hot and bubbly, then pour hot bubbly syrup mixture into greased pan.
||Take one slice of Texas Toast from each set of servings, and nestle into the hot, bubbly syrup mixture. Keep the matching piece of Texas Toast on the counter in front of the one that is already in the pan, so that it will present evenly.
||You will now add fruit to this first layer of Texas Toast in the pan, and piggy back one fruit against the other.
||Take out Egg/milk/vanilla mixture. Take one piece of Texas Toast and dunk Toast into mixture to coat both sides of bread. Place on top of matching piece of Texas Toast already in the hot syrup. Once each piece has been placed on top of its counterpart, slowly pour the remaining egg mixture over entire servings.
Cover pan with foil sprayed with PAM, and refrigerate overnight. The next morning, remove the pan from the refrigerator. Place covered pan in a preheated 350° oven and bake for 20 minutes. Then remove the foil and bake an additional 25 minutes.
To serve: Loosen edges of bread from pan sides with a knife blade. Spray a serving plate or pan with PAM. Invert the pan onto the serving plate so the caramelized portion of the French Toast is on the top. Divide into serving portions. Lightly dust tops with powdered sugar. Top each toast with a Tablespoon of sour cream and 1/2 strawberry (cut side down) or splay on top same fruit inside of toast. Serve Immediately.