Colonial Capital B&B

Williamsburg, Virginia

Specialty Recipe

Pat's Decadent French Toast

Ingredients

1 Tablespoon corn syrup

2-1/2 Tablespoons margarine or butter

1/2 cup firmly packed brown sugar

8 slices wheat bread, crusts removed

16 strawberries (fresh or frozen and unsweetened)

2 eggs

3/4 cup milk

1/2 teaspoon vanilla extract

1/2 cup sour cream

Combine corn syrup, margarine, and brown sugar in a small, heavy saucepan and heat, stirring until bubbly. Pour syrup mixture into a 8 x 8-inch Pyrex (glass) pan. Nestle bread slices into the syrup, making two layers. Mix together the eggs, milk and vanilla and pour over the bread. Cover pan and refrigerate overnight. Next morning preheat oven to 350 degrees and bake for 45 minutes.

To serve: Loosen edges of bread from pan sides with the blade of a knife or thin-bladed spatula. Invert 1 or 2 double layers of bread onto a breakfast plate so that the caramelized portion of the French toast is on top. Lightly spread any strawberry juice on top. Place a strawberry atop each corner of the toast and put a dollop of sour cream in center of each layer of bread.

Serves: 4 petite appetites or 2 hearty appetites. Preparation Time: 30 minutes.

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

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