The Greenfield Inn

Greenfield, New Hampshire

Specialty Recipe

Vic's Decadent French Toast

Barbara had this on her honeymoon morning at the Waldorf Astoria. (It's the only thing she remembers.)

Ingredients

2 Tablespoons corn syrup

1 cup firmly packed brown sugar

5 Tablespoons margarine or butter

16 slices inexpensive wheat sandwich bread, crusts removed

5 eggs

1-1/2 cups milk

1 teaspoon vanilla extract

approximately 1/2 cup sour cream

1-1/2 cups strawberries, hulled, or 1 ounce package frozen unsweetened strawberries, partially thawed

Combine corn syrup, brown sugar, and margarine in a small heavy saucepan and heat, stirring, until bubbly. Pour syrup mixture into a 9 x 13-inch pan. Nestle the bread slices into the syrup, making 2 layers. Mix together eggs, milk, and vanilla, and pour over the bread.

Cover pan and refrigerate overnight. The next morning, remove the pan from the refrigerator and discard the cover. Place pan in a preheated 350-degree oven and bake 45 minutes.

To serve, loosen edges of bread from pan sides with the blade of a knife or a thin-bladed spatula. Invert the pan onto a serving plate so that the caramelized portion of the french toast is on top. Divide into serving portions and top each serving with a tablespoon of sour cream and some strawberries. Serve immediately.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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