Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Weekend guests? Make this scrumptious make-ahead French toast with brown sugar sauce. It’s sweet and easy!
Slice bread into 10 to 12 (1-inch thick) slices. Arrange bread slices on bottom of greased 13x9-inch baking dish; set aside.
Combine all remaining French toast ingredients in bowl. Beat at low speed until well mixed. Pour mixture over bread, covering all bread surfaces. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F.
Combine all sauce ingredients except almonds in saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until Butter with Olive Oil is melted. Continue cooking until mixture comes to a boil. Reduce heat to low; cook, stirring constantly, 1 minute. Remove from heat.
Sprinkle bread with almonds. Pour sauce mixture over bread mixture in pan. Bake, uncovered, 35-45 minutes or until knife inserted near center comes out clean and edges are golden brown. Let stand 5 minutes; sprinkle with powdered sugar, if desired. Serve warm with maple syrup, if desired.
Dietary Fiber: 2g
I made this for Easter breakfast and it was delicious! I followed the exact directions except that I used Pepperidge Farm Brown Sugar Swirl Bread instead of French bread. It looked as good as it tasted. I will definitely make this again.
This recipe is amazing! So easy to make and tastes soooo good. Everyone loved it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1767
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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