I just went to print this recipe for my self so I can shop for ingredients for my Mother’s Day Brunch. I figured I would re-blog this wonderful recipe in case you’re looking for something to make for your Mother’s Day Lunch/Brunch/Breakfast. Have a wonderful Mother’s Day to all the Moms out there.
I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!
*recipe as is should serve 6- 8 if you have more people make 2 trays!
1 cup packed light brown sugar
1 stick unsalted butter
2 tbsp. corn syrup ( I use Karo Original light corn syrup)
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