Asian Beef with Snow Peas

Allrecipes - - From The Editor -

½ cup but­ter

1 cup plus 1 ta­ble­spoon

packed brown sugar 1 (8-ounce) loaf crusty French bread, cut into bite-size pieces

2 cups milk

6 eggs

2 tea­spoons vanilla ex­tract ¼ tea­spoon salt

½ tea­spoon plus 1 pinch

cin­na­mon, or to taste 1. Grease a 9x13-inch bak­ing dish.

2. Heat but­ter and 1 cup brown sugar in a saucepan over medium-low heat un­til but­ter is melted and sugar is dis­solved, 2 to 4 min­utes. Pour into pre­pared bak­ing dish, then ar­range bread pieces evenly over top.

3. Beat to­gether milk, eggs, vanilla, salt, and ½ tea­spoon cin­na­mon in a bowl. Pour mix­ture over bread, press­ing on pieces to help ab­sorb liq­uid. Sprin­kle with re­main­ing pinch cin­na­mon. Cover with plas­tic wrap and chill 8 hours or up to overnight.

4. Pre­heat oven to 375°F.

5. Sprin­kle casse­role with re­main­ing ta­ble­spoon brown sugar. Bake, un­cov­ered, un­til browned and bub­bling, about 30 min­utes. If de­sired, top with whipped cream. [From our kitchen: We used a solid spat­ula to turn serv­ings up­side down on plates. That way, the yummy caramel glaze is front and cen­ter!]

PER 1-CUP SERV­ING: 346 CAL; 17.8g FAT (9.8g SAT); 9.8g PRO; 37g CARB; 0.7g FIBER; 420mg SODIUM; 23.2g SUG­ARS

ar­magazine.com/ easy-french-toast-casse­role “I for­got to as­sem­ble this the night be­fore, so I made it in the morn­ing. I let it sit for about 90 min­utes, check­ing ev­ery 15 to 20 min­utes and press­ing the bread layer down to en­sure it ab­sorbed the egg...

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