1/2 C butter
1 C packed brown sugar
2 Tbsp. Corn Syrup
1 Loaf French Bread
5 large eggs
1 1/2 C half and half
1 tsp vanilla
1 tsp orange juice concentrate
1/4 tsp salt
In a small pan melt butter with brown sugar and corn syrup. Stir until smooth. Pour mixture into a 9 x 13 inch baking dish. Cut bread into 1″ thick slices (discard the end pieces). Arrange bread slices into the pan on top of sugar mixture. Squeeze them to fit together.
In a separate bowl mix together eggs, half and half, vanilla, OJ and salt. Pour evenly over bread. Cover dish with plastic wrap and refrigerate over night.
Heat oven to 350 degrees and bring bread to room temperature before baking.
Bake bread mixture uncovered until edges are of pale gold for approximately 30-40 minutes.
Step-by-step directions as follows,
Then, slice your french bread into one inch thick slices (do not use the end pieces).
2 1/2 C frozen blueberries, thawed
1/3 C sugar
1/3 C water
Combine berries, sugar and 1/3 C water to a small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Cook until compote coats spoon, stirring often. About 8 minutes. Can be made ahead of time and refrigerated. Serve warm.
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Easter Basket with a meaning