OVERNIGHT FRENCH TOAST

l/4 cup butter, room temperature
l2 3/4″ thick French bread slices
6 eggs
l-l/2 cups milk
l/4 cup sugar P
2 tbsps. maple syrup
l tsp. vanilla
l/2 tsp. salt P
Powdered sugar
Maple Walnut Syrup
Spread butter over bottom of heavy large baking pan with l” high
sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup,
vanilla and salt to blend in large bowl. Pour mixture over bread.
Turn bread slices to coat. Cover with plastic and refrigerate over-
night. Preheat oven to 400. Bake French bread l0 mins. Turn bread
over and continue baking until just golden, about 4 mins. longer.
Transfer cooked toast to plates and sprinkle with powdered sugar.
Serve immediately, passing Maple-Walnut Syrup separately.
Maple-Walnut Syrup: 2 cups maple syrup and l cup chopped walnuts,
toasted. Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve syrup hot.